Chili Con Queso - Chile with Cheese

In Mexico this dish is usually eaten by
scooping the cheese onto either a hot
corn or flour tortilla and rolling it up,
and makes an excellent party dish with tortilla chips.

Ingredients:
1-1/2 tablespoons butter
1/2 cup chopped onion
1 can green chiles
1 medium, peeled, seeded and chopped tomato
1/4 teaspoon dried oregano
2/3 cup half and half

1/2 pound mozzarella, or Monterrey Jack cheese
Salt to taste
To peel and seed the tomato, immerse it in boiling water for about 30 seconds, cool it under cold water, then peel, cut into sections and scoop out the seeds.

Directions:
Melt the butter in a saucepan over medium heat,
add the onions and cook them until they are soft but not browned.
Add the chiles and tomato and cook until they are heated through,
about 2 more minutes. Add the half and half,
turn the heat to medium high, and bring to a boil.
Stir in the cheese and immediately remove the pan
from the heat to prevent the cheese from curdling.
Continue stirring it until it is completely melted,
then add salt to taste. Serve immediately with hot
tortillas or tortilla chips.