CowboysGirl

I found this one online, but I haven't tested it yet.

2 Tbsps. butter
1/2 cup diced onions
2 whole diced poblano peppers or 2-3 fresh chopped jalapeno peppers
1 cup peeled tomatoes, mashed
1 Tbsp. flour
2 12-oz. cans evaporated milk
2 lbs. grated Monterrey Jack cheese

Steps
Melt butter over medium fire.
Saute onions, peppers and tomatoes for approximately 10 minutes, until the onions are translucent.
Add the flour, stirring constantly to avoid burning.
Add the evaporated milk and cook until hot, stirring frequently from the bottom.
Once the milk is hot, add the cheese one handful at a time, stirring constantly until melted, and add the next handful.
Serve hot with chips.

Notes
If you like a milder version, use the poblano peppers; for a spicier version, use the jalapeno peppers.

You rock! Thanks so much!