Chile Con Queso Nachos

1 C. butter

8 onions, finely chopped

12 to 18 jalapeno chiles, seeded and minced

2 C. chopped red pepper

12 to 16 garlic cloves

12 medium tomatoes, seeded and chopped

12 C. shredded Monterey Jack cheese

12 C. shredded Cheddar cheese

3 t. cayenne pepper

3 t. black pepper

2 t. chile powder

4 t. paprika

2 t. salt

6 C. half-and-half

1 1/2 C. flour

Tortilla chips

In a large skillet, melt the butter over medium heat. Add the onions and saute until tender, about 2 to 3 minutes. Add the jalapeno chiles, red peppers, garlic and tomatoes. Continue to cook over medium heat until the vegetables are tender and the tomatoes have released their juices, about 10 minutes. (This can be prepared to this point, cooled and refrigerated for later use.)

Over low heat, melt the cheeses with the vegetable mixture, and add the cayenne pepper, black pepper, chile powder, paprika and salt.

Meanwhile, in a small bowl, mix together the half-and-half and flour, and slowly stir into the cheese mixture. Continue to heat, stirring occasionally, until the cheese is fully melted. Add more cream, if necessary, if the mixture thickens too much. Serve warm to drizzle over tortilla chips.

Servings: 16 cups