Chili Con Queso

Here's a really old favorite. When I first started making this you couldn't buy ready made chips and Barb and I had to fry our own. Life is easier now...

Chili Con Queso

2 T butter
1 small onion, finely minced
1 medium tomato, peeled and finely chopped
4 oz can green chili peppers, finely chopped
½ c Half & Half
2 T dry while wine (optional)
¾ lb. Monterey Jack graded cheese (1/2 regular, ¼ lb. hot pepper)
1 T cornstarch
Seasoned salt and pepper to taste

Put butter into sauce pan and saute onion until soft, add tomato and chile peppers, and simmer uncovered for 15 minutes. Add the cream and wine. Toss the chese in the cornstart and gradually stir into the mixture over low heat until hot and melted. Season to taste with seasoned salt and pepper. Pour into a chafin dish or fondue pot, and keep warm over low heat.

Spoon over a 15 oz can Hormell bean-less chili