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This can be frozen.
1 can 19 oz. tomatoes (drained)
1 tbsp. margarine
1 clove garlic, chopped finely (or garlic salt or powder to taste)
2 tbsp. all purpose flour
1 cup 2% milk
1 can green chilis or hot banana peppers (4 oz. or to taste), drained and finely chopped
8 oz. Velveeta cheese, chopped (or grated cheddar cheese)
Remove seeds from tomatoes (if you prefer) and chop up tomatoes.
In a heavy pot, melt margarine, stir in garlic and flour. Cook approx. 1 minute.
Add tomatoes and cook about 15 minutes, stir occasionally until mixture is thick and reduced.
Stir constantly while pouring in milk, cook until sauce comes to a boil, thickens and becomes smooth.
Reduce heat, add peppers and cook over low heat for 3 minutes.
Without letting mixture boil, stir in cheese, a handful at a time.
Ladle in fondue or chafing dish and serve hot with corn chips, tortillas, or something similar.
1 can 19 oz. tomatoes (drained)
1 tbsp. margarine
1 clove garlic, chopped finely (or garlic salt or powder to taste)
2 tbsp. all purpose flour
1 cup 2% milk
1 can green chilis or hot banana peppers (4 oz. or to taste), drained and finely chopped
8 oz. Velveeta cheese, chopped (or grated cheddar cheese)
Remove seeds from tomatoes (if you prefer) and chop up tomatoes.
In a heavy pot, melt margarine, stir in garlic and flour. Cook approx. 1 minute.
Add tomatoes and cook about 15 minutes, stir occasionally until mixture is thick and reduced.
Stir constantly while pouring in milk, cook until sauce comes to a boil, thickens and becomes smooth.
Reduce heat, add peppers and cook over low heat for 3 minutes.
Without letting mixture boil, stir in cheese, a handful at a time.
Ladle in fondue or chafing dish and serve hot with corn chips, tortillas, or something similar.
