Sure, it's easy enough to make this stuff by combining a jar of salsa with a chunk of velveeta cheese. Or buy the stuff in the jar.
This recipe may be more involved, but it is so much better than the jarred stuff!
INGREDIENTS
1 tablespoon olive oil
1/4 cup white onion, finely diced
1 large jalapeno, seeds and stem removed; finely diced
12 oz white American cheese, shredded (block of processed Velveeta or Kraft American Cheese)
4 oz Monterrey Jack cheese, shredded
1/2 to 1 cup milk
1 – 2 roma tomatoes, seeds removed and diced
2 tbsp. cilantro, roughly chopped
Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the milk. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional milk a little at a time until you reach desired consistency. Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.
Yum. I could eat a full recipe of this stuff with a bag of chips and not think twice about the calorie count.
Another option that saves a little time is to use a can of diced tomatoes and green chiles, found in the Mexican aisle of the grocery store.
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