1/2 onion, chopped
1 tablespoon oil
5 cups (20 ounces) shredded Monterrey Jack cheese
2/3 cup heavy whipping cream
1/2 cup chopped canned hot peppers, such as jalapeno peppers
2 firm tomatoes, peeled
Tortilla chips, for serving
Heat oil in a deep pan and saute onions for about 5 minutes or until they start to soften.
Reduce heat to low-medium low and add cheese, cream, and peppers. Cook and stir until mixture melts and becomes a creamy sauce.
Cut tomatoes in half and scrape out the seeds; discard seeds. Slice flesh into thin strips (about 1/4-inch wide and 1-2 inches long) and stir into sauce.
Warm tortilla chips on a tray in the oven at 350 degrees for 10 minutes or until hot. Pour the cheese sauce into a serving dish and serve warm, with the heated chips.
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