2 medium-sized yellow onions, peeled and chopped
2 tablespoons extra-virgin olive oil
2 (7-ounce) cans chopped green chilies
1/2 cup pickled jalapeno slices (I use Mezzetta brand's deli-sliced "Tamed" Jalapeno Peppers), coarsely chopped
1 (15.5-ounce) can evaporated milk
2 cups shredded jack cheese
Crisp, raw vegetables, for serving
Tortilla chips, for serving

In a large skillet, saute the onions in the olive oil over medium-low heat, stirring occasionally, until onions are soft and translucent. Add the chilies and simmer, stirring, until juice from chilies has evaporated (about 5 minutes). Add the evaporated milk and simmer gently, stirring occasionally, until slightly thickened. Remove from heat and cool for about 2 minutes, then add the cheese. Stir gently until cheese has melted. Keep dip warm over a low flame.

Makes about 3 1/2 cups.