Green Chili Queso

As part of the taco bar theme for Ben and Brandi's open house, I made Green Chili Queso.

Ingredients:

• 2 tablespoons butter
• 1/2 oflarge Vidalia onion, diced (maybe 1/2 cup)
• 5 7-ounce cans diced green chils
• 4 pounds queso blanco-style Velveeta, cut into 1/2" to 1" chunks
• 2 cans green chile enchilada sauce (10 or 12 ounce cans I think)
• 1 teaspoon cumin
• 1 teaspoon siracha

Instructions:

1. Melt butter in a large pot or dutch oven, and saute onions for 5 or so minutes at medium.
2. Place green chilis and Velveeta into oven, stir while melting cheese.
3. Add green chile sauce, cumin, and siracha
4. After the cheese has (mostly)  melted, transfer to a crockpot to (finish melting and) stay warm

Carole's Notes:

We liked it! You can add more chilis as needed to amp up the spiciness.
This recipe is lightly adapted from http://www.foodnetwork.com/recipes/ree-drummond/green-chile-queso.html