8 oz. shredded Monterey Jack cheese
15 oz. can Libby's chili with beans (if you prefer you can use no beans)
1/2 c. evaporated milk
1 tsp. chili powder
1/3 c. diced fresh tomatoes
1/3 c. sliced green onion
1/4 c. canned diced mild green chilies
Small chili pepper & cilantro sprig (not necessary)

In medium saucepan, combine cheese, chili, evaporated milk and chili powder. Cook over medium heat, stir constantly about 8 minutes until cheese is melted. Remove from heat, stir in tomatoes, green onion and chilies. Pour into serving dish, keep warm. (Note: Electric fondue works great!) Garnish with chili pepper and cilantro sprig (not necessary). Makes 3 1/2 cups. Serve with tortilla chips.