1. Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.
2. Process 1 C cottage cheese in blender until creamy.
3. Place onion mixture, cottage cheese, and cubed cheese in a 4- qt slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes. Stirring gently every 20 minutes. Serve with corn chips and desired toppings.
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