Step 1

Spray the basin of a 6 quart slow cooker with non-stick spray.

Step 2

Pour in both cans of evaporated milk.

Step 3

Break the cheeses up into pieces and add to the slow cooker.

Step 4

Add in the jalapeno and stir.

Step 5

Cover and cook on LOW for 2-3 hours stirring once or twice.

Step 6

Turn the slow cooker to WARM for serving.