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“This is a recipe our Dear Late Mother used to make often for Family Gatherings, and because we were a large family it was often doubled. She would make this up and transfer it to a CrockPot to keep warm, as it was always best served hot. She would cube 2 loaves of Sourdough French Bread to accompany this for the dipping. Although this recipe calls for Velvetta cheese, Mom has a note that states you can use any other High Quality American Processed Cheese for extra zip. We have also found that instead of one only can of Ortega Diced Green Chili's some of us use two cans. Try this anyway you like, and for a party try serving it in a Sourdough Bowl which makes a pretty presentation, but will not stay hot.”
READY IN:
1hr
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine in large Sauce pan tomatoes including the liquid, onion, garlic, chilis, and salt simmer for approximately 20 minutes.
  2. Add the cubed cheese, stirring constantly over a very low heat, until cheese is melted and incorporated with other ingredients.
  3. Cube Bread for dipping, transfer cheese mixture to crockpot on warm, and serve.

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