16 oz. Velveeta cheese (1/2 block)
1 (10 oz.) can Rotel tomatoes
3 tomatillos
1/4 large onion
handful of cilantro
1 large garlic clove
1 habanero pepper
water (enough to cover)

In a medium saucepan, add tomatillos, onion, cilantro, garlic, and habanero pepper. Add enough water to cover and boil for about ten minutes. Let cool and put in a colander.

Pour mixture into a blender with can of Rotel tomatoes and blend until it reaches a smooth consistency, about 45 seconds or so.

Cut block Velveeta into small squares and put in microwave safe bowl. Heat Velveeta for about 2 minutes. Add liquid (peppers, tomatillos, etc.) to cheese and stir.

Heat in microwave, stirring occasionally until it reaches a smooth consistency like cheese dip.

Serve with your favorite tortilla chips.

Submitted by: Tommie Neal