1 minced clove garlic
1 sm. onion
1-2 tbsp. butter
1 sm. can chopped chilies
1 tomato, seeded and chopped
8-10 oz. shredded Monterey Jack cheese

In a wok or tempura pan fry garlic and onion in butter until tender. Add small can of drained, chopped chilies and tomato. Cook 10 minutes or so; let dry up a bit. Add gradually the cheese until mixed. Add a little milk if too thick. Serve warm. Serve with Doritos from pan or fondue so dip stays warm.