2 c. chopped canned green chilies
1 lb. sharp cheddar cheese, grated
1 lg. Monterey Jack cheese
1 c. whipping cream
4 cloves garlic, minced
1 bunch cilantro, minced
1 tsp. cumin, ground
1 tsp. oregano
4 c. peeled, seeded, chopped tomatoes, canned or fresh
1 (8 oz.) can pitted black olives, drained and chopped
6 minced green onions
Tortilla chips

Combine all ingredients except chips in a large saucepan. Stir over medium-low heat until cheese melts. Can be prepared up to three days in advance, refrigerated and reheated. Serve in a fondue pot with tortilla chips.