1 lb. Jack cheese, shred or chopped into pieces
1/2 lb. bacon, chopped
1 onion, chopped
2 cloves garlic, chopped finely or through garlic press
1 lg. can tomatoes
2 (4 oz.) can ortega chili peppers (can be any hotness)
1/4 c. evaporated milk
2 tbsp. flour
Salt & pepper to taste

Chop bacon, fry crisp. Take out and save. In some fat, saute onion and garlic until limp. Add tomatoes and simmer until juice boils down a little (about 1/2 hour). Add flour and milk mixture to thicken, then peppers and bacon. Stir in cheese and let melt. Serve in chafing dish with tortilla chips.