Easy, yummy salsa con queso!
1 (2 pound) loaves pasteurized processed cheese spread, cut in 2-inch pieces
1 quart salsa
2 (6oz) cans chopped green chilies, do not drain
1-2 tbsp chili powder
1 tsp garlic powder
1 (8oz) bag shredded Monterrey Jack cheese
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low for 3 hours or High for 1.5 hours.
Stir halfway through cooking time.
Makes about 2.5 quarts.
Double all ingredients except salsa (use 1.5qts) and chili powder (use 2-3 tbsp) for 5 quarts.