Chili Con Queso

Makes 3 Cups

1 lb. Pasteurized Process Cheese, cut into cubes

10-oz. can Diced Tomatoes with Green Chilies, undrained

1 cup Green Onions or Scallions, sliced

2 tsp. ground Coriander

2 tsp. ground Cumin

1 tsp. Tabasco Sauce

Place the cubed cheese, tomatoes with green chilies, green onions, coriander, cumin, and Tabasco sauce in a crock pot. Cook and cover on low setting for 2 or 3 hours until hot. After about an hour of slow-cooking, stir the mixture to make sure the cheese is melting evenly. Cover and continue to cook. Serve with plain tortilla chips; but use a bit of caution, as the Chili con Queso sauce is very warm!

Kitchen Staff Tip: You can zip this recipe up by adding more green chilies, Poblano peppers, and additional Tabasco to taste. You may also use a spicier pasteurized

cheese that has additional peppers and seasonings already blended into the peppery mix. The recipe as presented is for a very mild blend. Prepare your recipe to taste as desired.