As much as we like chili, we see no point in making a dip that doesn't include queso, too! This cheesy pleaser serves two dozen.
2 pkg. (32 oz. each) ORE-IDA TATER TOTS
1 pkg. (8 oz.) KRAFT Monterey Jack Cheese, cut into small cubes
1 pkg. (8 oz.) KRAFT Cheddar Cheese, cut into small cubes
1 can (5 oz.) evaporated milk
1 cup drained canned stewed tomatoes
1 can (4 oz.) chopped green chiles, undrained
Heat oven to 425ºF.
Bake TATER TOTS as directed on package.
Meanwhile, combine cheeses and evaporated milk in top of double boiler placed over hot water on medium heat. Cook until cheeses are melted and mixture is well blended, stirring occasionally. Add tomatoes and chiles; mix well.
Serve TATER TOTS as dippers with the warm dip.