2 mild fresh green peppers, diced 1 chopped medium onion 2 tablespoon oil 1 cup chopped, canned tomatoes, undrained 1 (4 oz.) can chopped green chilies 1 teaspoon salt 1 teaspoon chili powder 2 cups grated cheddar or Velveeta cheese
Sauté fresh peppers and onion in oil. Stir constantly while adding tomatoes. Cook five minutes. Add green chilies, salt, and chili powder. Slowly stir in cheese. Cook on low heat until cheese is melted. May be made ahead of time and reheat slowly for serving.
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