2 tbsp. butter
1 lg. chopped onion
1 (16 oz.) can tomatoes (do not use juice of tomatoes)
1/2 c. evaporated milk
1 (12 oz.) pkg. white Jack plain cheese
8 oz. chili peppers

Cut up and saute butter, onion, tomatoes and chili peppers for 30 minutes. Add 1/2 cup evaporated milk and 1 (12 ounce) package cheese (break or cut the cheese in small chunks for quicker melting). Heat slowly until melted and smooth.

You can use the White Jack cheese with jalapeno peppers instead of the plain cheese, but use only 4 ounces of chili peppers instead of 8 ounces.