Chile con Queso

Ingredients:

1 block Velveeta Cheese	1 onion
1 Cup Campbell's Nacho Cheese Soup	1 tomato
6 to 8 green chiles	1/2 lemon
1/2 lime	salt
pepper

Directions:

1.	Cut the Velveeta and put it into your pot.
2.	Pour in the Campbell's Nacho Cheese soup.
3.	Finely chop and add the tomato.
4.	Finely chop and add the onion (sautee it first to help prevent onion breath).
5.	Skin, clean, and finely chop the chiles.
6.	Add the lemon and lime juice.
7.	Add pepper and salt to taste.

Comments:

-- You may use other types of cheese, but the Velveeta and Campbell's
   soup together melt better than most other types of cheese (especially
   cheddar). The creamy mixture is a much better taste.

-- I recommend New Mexico green chiles, but you may also use anything
   your local store carries (e.g., jalapenos--but NOT green peppers!!).

-- This is easiest to cook (without burning) by using a crockpot. Just
   put it on high until the cheese melts (after 1 to 1.5 hours), then
   reduce to low for another hour. Be sure to stir occasionally, or it
   will burn and stick to the sides.