1 T butter
1 onion, diced
2 chipotle peppers in adobo, chopped
2 lbs cheese (a mix of American/Velveeta and shredded queso quesadilla)
1 can rotel
1 can green enchilada sauce
Heat butter in large saucepan or stockpot. Add diced onion and cook doem for about five minutes, stirring fairly frequently. Add diced chipotle peppers and cook for one minute. Add rotel and enchilada sauce. Stir. Add in the cheeses and allow to slowly melt. Serve with tortilla chips and margaritas! :)