1/2 c. onions, finely chopped
1 can green chilis, drained and chopped
2 tbsp. butter
Jalapenos (chopped)
1 (29 oz.) can tomatoes, drained
1 lb. Velveeta cheese
Tabasco to taste

Saute onions in butter for about 10 minutes. Add chilis and tomatoes. Cook low heat until most of liquid is gone. Place over hot water and add small amounts of cheese at a time. Cook until melted and smooth. Serve with corn chips.