2 - 28oz cans tomatoes
4 cans green chilies, chopped
2 c finely chopped onions
2 lbs Velveeta cheese
1 c half and half
4 cloves of garlic
8 T oil
Open the tomatoes and let them drain while in a colander. (Judy likes to them then drain overnight). Then add all the ingredients together in an electric frying pan or chafing dish. Do not let the cheese get too hot or it will curdle. Use Fritos for dipping.
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