1. Saute onion, tomatillos and jalapeno in butter until soft. Add tomatoes, mashing any large pieces. Add cumin, cheese, salsa, green chilies, cilantro, and cook on low heat until cheese is melted. Stir often. Add milk or cream as needed to achieve desired consistency. Remember that the dip will thicken as it sits in the crockpot and as it cools. 2. Transfer queso to a small crock pot on "warm" setting. 3. Serve with tortilla chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
