Spicy Chile Cheese Dip

1 pound Velveeta cheese, cubed
2 (4 ounces) cans chopped mild green chile peppers
1 (14.5 ounces) can Mexican style stewed tomatoes
1 tablespoon vegetable oil
1/2 cup chopped onion

In a skillet heat oil and sauté onion until tender. Add tomatoes and chile peppers then bring to a boil. Pour into slow cooker and add cheese. Stir well.

Cook on LOW for 2 hours.

Serve with tortilla chips.

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