Step 1

Spray a large slow-cooker with nonstick cooking spray and set the temperature to HIGH.

Step 2

Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well.

Step 3

Place the lid on top of the slow-cooker.

Step 4

Place the oil, onions and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes.

Step 5

Add cumin, red pepper flakes and chili powder; stir well and cook an additional 30 seconds, stirring continuously.

Step 6

Add the sautéed vegetables to the cheese mixture and stir well.

Step 7

Replace the lid leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.

Step 8

Lower the temperature to WARM and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.

Step 9

Serve with your favorite chips/vegetables/crackers.