2 tbsp. bacon drippings or butter
1/4 c. minced onion
4 (4 oz.) cans green chiles, chopped
2 lg. cloves garlic
8 oz. Longhorn cheddar cheese, grated
1/2 c. Half and Half
2-3 hot jalapeno peppers, minced
1 lb. Velveeta cheese

DO NOT LET THIS MIXTURE BOIL! Saute onions in bacon drippings or butter until clear and soft. Add chopped chiles, jalapeno peppers, and mashed garlic. Cook a few minutes over low heat until mixture is hot. Add cheese and melt slowly. When cheeses are thoroughly melted, slowly add half and half until completely blended. Transfer to chafing dish with low heat and serve with your favorite corn chips. Best when made ahead of time and then slowly reheated. Keeps in the refrigerator for weeks.