Category: Dips

2 tbsp Salad oil

1 medium Onion, finely chopped

1 can (4-oz) diced green chiles

1/3 cup Heavy cream

1 cup Shredded longhorn or chihuahua cheese

In a 3 to 4 quart pan, combine oil and onion. Cook, stirring, over medium heat until onion is soft. Add chiles and cream. Cook, stirring, until hot. Reduce heat to low and add cheese, stirring until melted. Pour into chafing dish over low flame. Serve with chips.