Makes 3 Cups

1 lb. Pasteurized Process Cheese, cut into cubes

10-oz. can Diced Tomatoes with Green Chilies, undrained

1 cup Green Onions or Scallions, sliced

2 tsp. ground Coriander

2 tsp. ground Cumin

1 tsp. Tabasco Sauce

Place the cubed cheese, tomatoes with green chilies, green onions, coriander, cumin, and Tabasco sauce in a crock pot. Cook and cover on low setting for 2 or 3 hours until hot. After about an hour of slow-cooking, stir the mixture to make sure the cheese is melting evenly. Cover and continue to cook. Serve with plain tortilla chips; but use a bit of caution, as the Chili con Queso sauce is very warm!

You can zip this recipe up by adding more green chilies, Poblano peppers, and additional Tabasco to taste. You may also use a spicier pasteurized cheese that has additional peppers and seasonings already blended into the peppery mix. The recipe as presented is for a very mild blend. Prepare your recipe to taste as desired.