1 Tablespoon Olive oil
1 Cup Finely chopped white onion
2 Cloves Garlic, minced or put through garlic press
1 4−ounce can Chopped Green Chiles
1 or 2 Fresh Jalapenos, seeds and stems removed, finely chopped
1 14.5−ounce can Whole tomatoes, drained
½ pound Longhorn cheese, grated (2 cups)
½ pound Monterrey Jack cheese, grated (2 cups)
1 Cup Sour Cream
Saute the onions and garlic in the oil until onions are clear. Add the
chiles, jalapeno(s) and tomatoes (rough−chop or break up the tomatoes with a
spoon).
Turn heat to low, and add the grated cheeses, stirring until cheese melts.
When ready to serve, stir in the sour cream, just until well combined, and
remove from heat. Do not boil.
Serve warm with tortilla chips. Makes about 4 cups.