John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.
6 large onions, chopped
2 Tbsp oil
2 lb Velveeta, cubed
16 oz can diced tomatoes, drained (reserve juice)
4 – 8 oz diced green chile
- Saute onions in oil until soft.
- Stir in cheese until melted.
- Stir in tomatoes, chile and enough of the tomato juice to make a dippable cheese sauce.
- You can also make a quick version of this by melting Velveeta in the microwave with enough good salsa to thin it out.