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Ingredients
- 12-oz. can whole or chopped jalapeño peppers, drained
- 15-oz. can Mexican stewed
Method
- Put chopped jalapeños in bottom of slow cooker. Spoon in tomatoes and then top with chunks of cheese.
- Cover and cook on Low for 1½ hours, or until cheese is melted.
- When ready to serve, sprinkle bacon on top.
- Keep cooker turned to Low and serve Melt with tortilla chips, bread chunks, or fresh, cut-up vegetables.