4 tbsp. butter
1/2 c. finely chopped onion
1 (16 oz.) can tomatoes, drained
1 (4 oz.) can green chilies, drained & chopped
1/4 tsp. salt
1 lb. Monterey Jack cheese, cubed
1/4 c. heavy cream

In hot butter in medium skillet, saute onions until tender. Add tomatoes, chilies and salt mashing tomatoes with fork. Simmer, staring constantly for 18 minutes. Add cheese cubes and stir until cheese is melted. Stir in cream, cook, stirring constantly 2 minutes. Serve warm in chafing dish or fondue pot as a dip with Doritos, Fritos or crackers.