Notes: I didn’t copy this down exactley as it was in the cookbook, so the directions are my own. I also omitted the jalapeño peppers and used mild picante sauce.
1 1/2 pounds Velveeta, cubed
1-10 oz can cream of celery soup
4 ounces green chillies, diced
1 tomato, diced
1/2 cup yellow onion, diced
2 tablespoons jalapeño peppers, seeded and minced
1/2 cup picante sauce, medium hot
Add all ingredients to a slow cooker on low until cheese is completely melted.