Cut 2 pounds Velveeta queso blanco cheese into cubes then place into a mini slow cooker.
Pour in 1 cup milk. 2 Tablespoons salted butter, 4 ounce can diced green chilies, undrained, 2 Tablespoons diced pickled jalapeños, 1/2 teaspoon taco seasoning and 1/4 teaspoon garlic powder.
Give it all a gentle stir and put the lid on.
Turn it on low for about 2 hours.
Stir occasionally. Then serve when cheese is completely melted.
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Notes
Cooked and crumbled ground beef, chorizo or spicy sausage are all great additions if you want to "beef" up this recipe!
Can't find Velveeta Queso Blanco? No problem! Just go to the deli counter at your grocery store and ask for two pounds of white American cheese. They do not need to slice it. Just ask for it in one big block. You can cut it up into chunks before adding to the crock pot.
This can be made on the stove top. Just put all ingredients in a medium sauce pan, cover and heat on medium-low heat for about 20-30 minutes. Stir frequently until all ingredients are combined and cheese is completely melted and warm.