2 lb pkg. Velvetta cheese 2 cans cream of celery soup (you can use 1 can Fiesta Nacho cheese soup and 1 can cream of celery soup) 1 c. milk 1 stick butter 1/4 c. Trappey's Sliced Jalapeņo Peppers (diced) (you can add more peppers if you want it hotter)
Saute onions in butter. Add soup, milk, and peppers. Mix together. Cube cheese and add to mixture. Be careful- it will burn or scorch fast. Stir until cheese melts and serve with tortilla chips.
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