1 lg onion, chopped
2 cubes butter
8 oz. diced green chilies
12 oz. stewed tomatoes, with juice
2 lbs. Velveeta Cheese, cubed
1/2 lb. cheddar cheese, cubed
Tabasco to taste
Saute' onion in butter. Add chilies & tomatoes. Add cheese gradually to sauce to melt, and then add Tabasco. Cook over low heat or in a double boiler so as not to burn. Goes nicely with French bread cubes, apple wedges, celery chunks and cubed ham.
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