Ingredients
Scale
- 2 12 ounce cans evaporated milk
- 1 pound deli sliced white american cheese
- 1 pound deli sliced pepperjack cheese
- 1 jalapeno ((diced))
Instructions
- Spray your slow cooker with non-stick spray.
- Pour in both cans of evaporated milk in the slow cooker.
- Cut the cheese up into small pieces and add to the crockpot.
- Dump in the jalapenos.
- Stir until all coated.
- Cover and cook on low for 2-3 hours stirring once or twice.
- Serve with chips!