Chili con queso

Chili con queso

1 (2-pound) box American cheese, cubed
8 ounces Monterey Jack cheese, grated
8 ounces Longhorn cheddar cheese, grated
2 (10-ounce) cans green chiles, chopped
1 medium tomato, peeled and chopped
1/2 medium onion, minced
1/2 teaspoon garlic salt
1 teaspoon chili powder
Jalapeo peppers, fresh or canned

In a double boiler or slow cooker, melt cheeses. Stir in green chiles, tomato,
onion, garlic salt, chili powder and jalapeos. Heat 30 minutes to 1 hour for
flavors to blend. Stir often. Serve in chafing dish with tostadas.