Chili con Quesco

2 tbsp. oil
1/4 cup minced onion
1 7½ oz. can Hunt® whole tomatoes, drained and finely chopped
1 4oz. can diced green chilies, undrained
1/4 tsp salt
2 cups Sargento® shredded cheddar or Monterey jack cheese
1/3 cup whipping cream

Heat oil in saucepan. Add onion. Cook, stirring occasionally, until tender.
Add tomatoes, chilies and salt. Bring to boiling. Reduce heat to low
Cook, stirring occasionally 15 minutes. Remove from heat. Stir in cheese
and cream. Cook over low heat, stirring constantly until cheese melts.

Serve with nacho chips

Mkaes 1-3/4 cups

VARIATIONS:
Hot Chili con Queso: substituting jalapeno peppers, drained for green chilies