MEXICAN CHILI CHEESE DIP

2 cups shredded jack cheese (8 ounces)
1 (15 oz) can chili with or without beans (1 3/4 cups)
1/2 cup undiluted Carnation evaporated milk
1 teaspoon chili powder
1/3 cup chopped fresh tomatoes
1/3 cup sliced green onions
1/4 cup diced mild green chiles
1 teaspoon finely chopped jalapeno chiles (optional)
tortilla chips (for serving)

Place cheese, chili, evaporated milk, and chili powder in medium saucepan. Cook over medium heat, stirring constantly, until cheese melts. If thicker consistency is desired, boil gently 2 to 3 minutes. Remove from heat.

Stir in tomatoes, onion, mild green chiles, and jalapenos, if desired. Pour into serving dish; keep warm.

Serve with tortilla chips.

Makes 3 1/2 cups
Source: Sports Minded Cooking, Carnation