Ingredients: 2 tablespoons margarine 1 medium onion, sliced 1 clove garlic, chopped 1 can (28 oz) whole tomatoes, undrained 1 can (15-16 oz) pinto beans, drained 1 can (4 oz) chopped green chilies, drained 2-3 teaspoons chili powder 1/2 cup shredded cheddar cheese 1 cup monterey Jack cheese Directions:Melt margarine in 3 quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender. Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 15 min., stirring occasionally. Stir in cheddar cheese and 1/2 cup of Monterey Jack cheese. Heat over low heat stirring occasionally, just until cheeses are melted. Sprinkle each serving with remaining Monterey Jack cheese. |