Ingredients:

2 Tbsp of unsalted butter
1 white onion
2 large ripe tomatoes, finely chopped (reserve juices)
2 poblano or anaheim chilies roasted and finely chopped
1 jalapeño chili, seeded and minced
1/2 tsp of sea salt
pinch of cayenne pepper
6 oz. Monterey jack cheese
6 oz. sharp cheddar cheese, grated
3/4 cup heavy cream or half-and-half
chafing dish

Methods:

In a large skillet, over medium heat, melt the butter, add the onion, and cook until the onion turns translucent – about 5 minutes.Stir often so onion doesn’t stick and burn.

Add the tomatoes and their juices,chilies, salt, and cayenne pepper.Reduce the heat to low and simmer for about 15 minutes.

Stir in the grated cheeses and continue to stir until the cheese begins to melt and blend in.Slowly add the cream and cook for 10 more minutes.Taste and add salt and more cayenne pepper if needed.Serve immediately in a hot chafing dish.