Quick and easy queso dip

    * 10 oz. (280g) of stewed tomatoes with green chilies
    * 1 small onion, chopped
    * 1 lb. (450g) Velveeta cheese, cubed
    * 0.5 lb. (225g) monterrey jack cheese, grated

In small pan, heat undrained tomatoes and onion, cooking until the juice is gone. While 
tomatoes are cooking, place Velveeta in microwave-safe bowl and melt in microwave. Add 
monterrey jack cheese and melt mixture using 50% power. Add tomato mixture.

Can also be made using crock pot.