- 1 (1 pound) can Italian-style tomatoes chopped in the blender for 3 seconds
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper, according to taste
- 1 (4-ounce) can chopped green chilies
- 2 tablespoons butter
- 2 tablespoon all-purpose flour
- 1 cup fat-free evaporated milk
- 3 1/2 cups shredded Monterey Jack cheese Corn or tortilla chips
In a 2-1/2 quart saucepan, combine tomatoes, garlic, salt, black pepper, cayenne pepper, and chilies. Cook briskly, uncovered, until the mixture thickens. Set aside.
In a 1-quart saucepan, melt the butter over moderate heat. And flour and mix well, stirring constantly.
Pour the evaporated milk into the butter-flour mixture in a slow stream and cook over moderate heat, stirring, until the sauce just begins to boil, thickens, and is smooth. Reduce heat to low and simmer 2-3 minutes.
Stir into the tomato mixture and return to the heat. Without letting the mixture boil, stir in the cheese, a handful at a time.
Serve with corn chips or tortilla chips.
Makes about 3-1/2 cups.
