INGREDIENTS
32 ozs
velveeta queso blanco
10 ozs
mild rotel tomatoes
1 large
poblano pepper
1
jalapeno pepper
1/2 large
onion
3 larges
garlic cloves
1 1/2 tsp
cumin
1 1/2 tbsp
olive oil
1 large chunks
cut velveeta into and place in a slow cooker. add tomatoes