2 lbs. Velveeta cheese
1 lb. Monterey Jack
1 lb. Mild Longhorn Cheddar Cheese
1 stick butter
1 lg. onion
1 jar picante sauce
1 can chopped green chilies
Milk

Melt all cheeses at low temperature with butter. Add remaining ingredients. Cook over low heat until good consistency. Small amount of milk may be added to achieve texture desired.

NOTE: May be refrigerated and reheated. Gets hotter every time reheated.