Directions
Mix together the jack, mozzarella and cream cheeses in a 6 quart (or larger) slow cooker.
Pour 1 cup of the milk and all of the chiles over the cheese mixture.
Cover and cook on low for 1½ hours, stirring part-way through.
When time is up, add the Green Hatch Chile and remaining 1 cup of milk. Stir thoroughly until all mixture is smooth.
Serve with tortilla or corn chips.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
