1. In a medium saucepan, heat the oil over medium heat. 2. Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes. 3. Add the garlic and cook until fragrant, about 1 minute. 4. Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes. 5. (The mixture should look somewhat dry.) Add the milk and bring to a simmer. 6. In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch. 7. Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce. 8. Transfer to a mini crockpot or fondue pot. 9. Serve warm, with the tortilla chips for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
