Chile con queso

Ingredients:

1 tablespoon olive oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 4-ounce can chopped green chiles
1 or 2 fresh jalapenos, seeds and stems removed, finely chopped
1 14.5-ounce can whole tomatoes, drained
1/2 pound Longhorn cheese, grated (2 cups)
1/2 pound Monterrey Jack cheese, grated (2 cups)
1 cup sour cream

Preparation:

Saute the onions and garlic in the oil until onions are clear.
Add the chiles, jalapenos and tomatoes. Rough-chop or break up the tomatoes with a spoon.
Turn heat to low and add the grated cheeses, stirring until cheese melts.
When ready to serve, stir in the sour cream, just until well combined and remove from heat. Do not boil.
Serve warm with tortilla chips.