Queso Dip

oil (vegetable/canola)

medium onion, diced (about 1/2-3/4 cup)

medium jalapeños, diced (remove some or all seeds for less heat)

yellow American cheese, sliced from the deli, then cut into cubes

Monterey Jack cheese, shredded (use Pepper Jack cheese for a spicier queso)

to 1 1/2 cups half & half (depending on desired consistency)

to 2 tomatoes, seeded and diced (depending on how chunky you want the queso to be)

fresh cilantro, chopped

Optional: chili powder + cayenne pepper, to taste (for more heat)