2 cloves garlic, minced or put through garlic press
1 4-ounce can chopped green chiles
1 or 2 Fresh jalapeños, seeds and stems removed, finely chopped
1 14.5-ounce can whole tomatoes, drained
1/2 pound Longhorn cheese, grated
1/2 pound Monterrey Jack cheese, grated
1 cup sour cream
Sauté the onions and garlic in the oil until onions are clear.
Add the chiles, jalapeño(s) and tomatoes (rough-chop or break up the tomatoes with a spoon). Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove
from heat. Do not boil.
