Chile Con Queso - cooking recipe

Ingredients

2 Tbsp. oil
1 c. chopped onions
2 cloves garlic, minced
1 (4 oz.) can chopped green chilies
1 or 2 jalapeno chilies, roasted, peeled and chopped
1 (8 oz.) can stewed tomatoes
1 (8 oz.) pkg. Monterey Jack cheese, shredded (or about 2 c .)
8 oz. Longhorn cheese, shredded (or about 2 c.)
1 c. sour cream

Preparation

Heat oil in a large saucepan.
Add onions and garlic.
Cook until tender but not brown.
Add chilies and tomatoes, breaking up tomatoes with a spoon.
Lower the heat and add both types of cheese and cook until melted.
Stir in sour cream.
Cook until all ingredients are heated, but do not boil.
Makes 4 cups.
Dip can be used as a sauce over meat.