2 tbsp. olive oil
1 onion, finely chopped
4 green onions, finely chopped
1 garlic clove, minced
4 med. tomatoes, peeled, chopped
6 peeled, fresh California chilies
1/2 c. loosely packed cilantro
1 c. water
1 tsp. salt
Pepper to taste
1 qt. milk
8 oz. shredded Monterey Jack
4 oz. shredded Longhorn cheese
1/4 lb. butter

Heat oil in a large saucepan. Add onion, green onions and garlic. Cook until tender but not browned. Add tomatoes. Cook gently about 15 minutes. Stir in chili strips and cilantro. Add water, salt and pepper to taste. Keep warm.

In another large saucepan, combine milk, Monterey jack and Longhorn cheese and butter. Stir over medium heat just until cheeses and butter are melted. Add tomato mixture. Stir over medium heat, just until mixture comes to boiling point. Do not boil or the cheese will curdle. Serve at once. Makes 8 servings.