CHILE QUESO
Source: Mi Tierra in San Antonio, TX
Servings: 4

1 cup grated extra sharp cheddar cheese
1/2 cup cubed Velveeta
1/2 cup heavy cream
2 tablespoons finely chopped yellow onion
2 tablespoons diced tomato
1 jalapeno, stemmed, seeded and diced

Put cheese in a double boiler over simmering water, over medium-low heat until cheese is mostly melted.

Add cream and stir constantly with a wooden spoon until mixture is hot and smooth, 3 to 5 minutes.

Transfer cheese mixture to a serving dish and sprinkle onions, tomatoes and jalapenos on top.

Serve immediately with tortilla chips.