1 sm. to med. onion, minced
2 tbsp. vegetable oil
2 tbsp. flour
1 clove garlic, crushed or pureed
1 c. tomato puree or drained solid-pack tomatoes
1 (4 oz.) can green chilies, rinsed, seeded, dried and chopped (1/2 c. if you
cut them fresh)
1/2 lb. Monterey Jack cheese, coarsely shredded
1 c. heavy cream
About 1/2 tsp. salt
Quartered crisp-fried tortillas (tostaditas) or packaged corn chips

Cook onion in the oil until soft and golden. Stir in flour, garlic, tomatoes and chilies. Cook gently over low heat, stirring, until smooth and slightly reduce. Pour into double boiler and add cheese, cream and salt. Cook over hot water until cheese is partially melted. Stir now and then. Keep hot and serve with tortillas. Makes about 3 cups.