ROASTED JALAPEÑO QUESO

ROASTED JALAPEÑO QUESO 2 tablespoons olive oil 1/2 cup finely diced red or yellow onion 2 large jalapeños, seeded and finely chopped salt & pepper 32 oz. Velveeta cheese, cubed 2-10 oz. cans mild tomatoes with chiles {such as Rotel} 1/2 teaspoon ground cumin 1/2 cup drained and rinsed black beans {optional} In a large skillet over medium heat, saute onion and jalapeno in olive oil for 8 minutes or until very tender and browned. Sprinkle with a little salt and black pepper. The longer you cook your jalapenos, the less heat they will have. I like to cook mine a lot because I prefer the roasty toasty flavor of a well cooked jalapeno instead of just straight up heat. To each his own. To the jalapenos and onions, stir in cubed velveeta, Rotel, cumin and black beans {if using}. Stir to melt completely, another 8 minutes or so. Transfer to a warming bowl or Party Crock and serve immediately! Enjoy with chips, soft pretzels or anything your little heart desires.