Chili Con Queso For A Crowd

1/2 stick butter

1 1/2 large onions, chopped

1 5 oz can diced green chilies

6 oz jalapenos, diced

2 cups milk,

1 large can evaporated milk

32 oz mild salsa

5 pounds sliced real American cheese (not cheese food)

Place onions, which have been quartered into food processor and finely mince; set aside. Place green chilies with juice and drained jalapeños in food processor and finely mince. In large, heavy bottomed 8 quart cooking pot, melt butter over medium heat. Add onions, chilies, and jalapenos. Cook, stirring frequently, until onions are translucent. Add milk, both cans of evaporated milk and salsa. Heat until bubbly. Cut cheese into small chunks and place about 1 sixth of the cheese at a time in pot. Slices may be separated to decrease melting time. Stir cheese mixture frequently scraping bottom of pot often to prevent sticking. Allow cheese to partially melt before more cheese is added. When all cheese is completely melted remove pot from heat. Serve hot as a dip for tortilla chips, on burgers and hot dogs, on baked potatoes or as a sauce for vegetables.

Pour into heat proof containers and store in refrigerator for 2 months. Cheese mixture may be frozen for later use if desired.

Makes about 1 gallon.