• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 cans (4 ounces each) chopped mild green chile peppers
• 1 can (14.5 ounces) Mexican-style stewed tomatoes
• 1 pound Velveeta cheese (American cheese), shredded or cubed

Heat oil in a skillet; saute onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for two hours.

Serve with tortilla chips.