½ cup finely chopped onion
1 Tablespoon butter
2 medium tomatoes, peeled, seeded and chopped
1 4-oz. can green chili peppers, rinsed, seeded and chopped
1 ½ cup shredded cheddar cheese
Milk
In medium skillet, cook onion in butter until tender, but not brown.
Stir in tomatoes and chili peppers. Simmer uncovered 10 minutes.
Add cheese, a little at a time, stirring until cheese is melted. Stir in a little milk if mixture becomes too thick.
Serve immediately with tortilla chips.
Keep warm in fondue pot over low heat.
Makes 1¾ cups.
