1/2 small onion, medium diced 3 anaheim chiles, seeded and diced 1 poblano chile, seeded and diced 1/2 tsp cumin seed 1 tbl vegetable or canola oil 1/2 tsp of salt 1/2 tsp of black pepper 2 cloves of garlic, smashed.

1/2 block of velveeta, diced into 1" cubes. 1 can of fine diced tomatoes with half the liquid discarded.

1/2 lb shredded monterrey jack cheese 1/2 lb shredded smoked gouda 1/2 lb shredded oaxaca 1/4 lb crumbled anejo (or queso fresco if you don't like anejo)

heavy cream for consistency.

saute onion, cumin seed, anaheim, poblano in the oil until onions are translucent and chiles are slightly soft. add garlic, saute 2 minutes. add black pepper. pour into pyrex bowl, add tomatoes half the can liquid, velveeta and microwave on 40% power until smooth. Add shredded cheeses in small batches and stir until smooth, microwaving for short duration if necessary. Add heavy cream to desired consistency.

If you like cilantro, you can use about 1/8th cup of chopped leaves at the end but for even better flavor, finely chop the stems and saute them with the onions.

Serve with salted chips, like the Central Market White Corn chips.