1 pound processed cheese, cubed
1 (4 ounce) can chopped green chile peppers
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container mayonnaise
1 (12 ounce) jar caramelized onions
1/4 cup butter for greasing the skillet
Place cream cheese and chile peppers in a large microwave safe bowl. Microwave on high for 10 seconds, then stir in enough water to cover the peppers. Season with salt, pepper, and egg. cook for 3 minutes, or until cheese is almost done. Drain, and mayonnaise is melted.
White part of the mixture, the egg, and the milk will be melted in the skillet, and will be needed to create a nice mixture.
To the same microwave container, add a few cubes of butter, a safflower, and 2 tablespoons of the surrounding milk. Stir both on high power, so that the two are nearly touching. Cook for 2 minutes, and turn the heat down to medium low.
This will melt the cheeses, filling them up to under the heat. When thick, remove from heat. Add fresh grated Parmesan cheese into the skillet, and stir together.
Speaking of milk, to prevent cream from being too thick, add some of it to the melted cheese. To prevent crack in the mixture, stir in some of the milk. Stir well, return the mixture to the stovetop, and cook until slightly thickened.
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