Recipe By: Rosanne Trumbull
Yield: 8-10 servings
- 1 large onion, chopped
- 1 (4oz) can chopped green chiles
- 1 cup chopped tomato
- 3/4 – 1lb Monterey Jack cheese, cubed
- Saute onion and chiles in 3T oleo until tender. Add tomatoes and cubed cheese. Melt slowly until warm.
- Serve with tortilla chips.