2 tbsp. butter
1/4 onion, finely chopped
1/2 tbsp. pickled jalapenos, diced
1 (8 oz.) can tomatoes, undrained
1/4 tsp. salt
1/2 lb. Monterey Jack cheese, cubed
1/4 c. heavy cream

In hot butter in skillet, saute onion until tender. Add tomatoes, jalapenos and salt, mashing tomatoes with fork. Simmer, stirring occasionally for 15 minutes.

Add cheese cubes, stirring until melted. Stir in cream. Cook, stirring constantly for 2 minutes. Remove from heat and let stand for 15 minutes. Serve warm as a dip with chips or tostados.