David *my hubby* is from TX and he always makes this amazing queso for all of our family GTG's and such so I thought I'd post his recipe. I'm not sure where the original came from since it's something that was passed down from his mother, to his sister, and now to him. The great thing about this dip is that it can make as much or as little as you like so the ingredient quantities are based on how many bricks of cheese you use and of course your personal taste.
2 bricks Velveta Cheese
1 small onion finely chopped
2 cloves garlic minced
3 strips of Bacon cooked and finely chopped
A good bunch (we use lots because we like spice) of jar jalapeno pepper rings and some juice
2 fresh jalapeno peppers (seeds and veins removed)
2 cans diced green chiles
1 can evaporated milk (used for thinning)
Chunk the velveta cheese and place in your slow cooker.
Sautee the bacon on the stove top, drain and chop into small pieces. Then sautee the onions and garlic in the left over bacon grease (we drain some off if the bacon is especially fatty). Place bacon, onions, and garlic in slow cooker. Mix in remaining ingredients (minus evaporated milk) and set your slow cooker on low.
We usually have this in the cooker for a couple of hours before we're serving it. Taste it and add what you need to to satisfy your pallet. The evaporated milk can be used to thin out the cheese as it starts to thicken over time.
This is really yummy with tostitos, crackers, on burgers/hotdogs...and just about anything else you put cheese on!