1 1/2 tbsp. butter
3 lg. pressed cloves garlic
1 1/2 lg. onions, chopped
1 can tomatoes (1 lb. 12 oz.), fluid included
3 tbsp. flour
1/2 c. or more evaporated milk
3 cans green roasted chiles (seeded), chopped
1 1/2 tsp. salt
1 1/2 lbs. coarsely shredded Monterey Jack cheese

Saute garlic and onion in butter until soft. Add tomatoes. Cook until liquid is reduced. Make paste of flour and evaporated milk. Add to mixture. Add chopped chiles. Cook until thickened. Just before serving, add grated cheese to hot mixture. Heat until cheese is melted. Do not boil. Serve with chips.