- 6 Fresh New Mexico green chiles; roasted, peeled, seeded, and cut into half-inch slices or 1 cup frozen New Mexico green chile
- 1 Onion; chopped
- 2 tbsp Bacon grease
- 1 Clove garlic; minced
- 2 large Fresh tomatoes; peeled and finely chopped
- 2-1/2 c Shredded Monterey Jack or Longhorn cheese
- Salt to taste
Saut‚ chile and onion in bacon grease. Add garlic and cook until soft. Heat until cheese melts.