Queso Blanco Dip


1 T canola oil
1/4 cup yellow onion, finely chopped
1 can mild Rotel tomatoes, drained
2 T pickled jalapenos, finely chopped
1 1/2 cups white American cheese (found in deli section)
1 cup shredded monterey jack cheese
1/4-3/4 cup milk
3 T cilantro, chopped

Heat the oil over medium heat.  Add the onion and saute for 5 minutes.  Add the Rotel tomatoes and jalapenos.  Cook another 2 minutes.  Reduce the heat to low and add the cheese with 1/4 cup of the milk.  Stir until melted.  Add more milk as needed to get sauce to the right consistency.  Note:  The cheese dip will thicken quickly as it cools, so start off a bit thinner.  Turn off the heat and stir in the cilantro.  Serve immediately with tortilla chips and flour tortillas.  This can be reheated in the microwave as needed.  Enjoy!