Recipe: Mexican Chili-Cheese Dip (using canned chili, Carnation, 1980's)

MEXICAN CHILI-CHEESE DIP

2 cups shredded Monterey Jack cheese (8 ounces)
1 3/4 cups (one 15 ounce can) chili with or without beans
1/2 cup undiluted Carnation Evaporated Milk
1 teaspoon chili powder
1/3 cup chopped fresh tomatoes
1/3 cup sliced green onion
1/4 cup diced mild green chiles
1 to 2 teaspoons 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.

Serve warm with tortilla chips.

Makes 3 1/2 cups
Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, Carnation Company, 1985