1 lg. onion, minced
1 sm. clove garlic, minced
4 tbsp. butter
16 oz. can tomatoes, squashed
4 oz. can peeled green chilies, rinsed of seeds and chopped
2 tbsp. flour
1 c. evaporated milk
Salt, to taste
Tabasco, to taste
1/2 lb. cheddar or Jack cheese, finely diced

Cook onion and garlic in 2 tablespoons of butter until soft. Add tomatoes and simmer until thick. Make a sauce with remaining 2 tablespoons butter, flour, and milk. Cook until smooth and thick, then add to tomato mixture. Season to taste with salt and Tabasco. About 2-3 minutes before serving stir in cheese until melted. Serve with Fritos or tostados, keeping warm in a chafing dish or covered casserole over a burner.