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Chile Con Queso
1/2 cup onion, coarsely chopped
1 (10-ounce) can tomatoes with green chilies, drained
1 (16-ounce) block of processed cheese, cut in 2-inch cubes
1/2-3/4 cup chicken stock, or as needed (divided use)
Place onion in a large saucepan over low heat. Add 1 tablespoon chicken stock and cook until onion begins to soften, about 5 minutes. Stir in tomatoes and cheese. As cheese begins to melt, stir in chicken stock, 1/4 cup at a time, until cheese is melted. Add chicken stock as needed for desired consistency.
Use minimum chicken stock to make a thick sauce for dipping tortilla chips. Add more stock for a thinner consistency to use as a sauce for spooning over other dishes, such as enchiladas.
Makes about 4 cups.
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