2 T. butter
2 cloves garlic, minced
1 onion, finely chopped
1 jalapeno, finely chopped (or minced in your garlic press)
1 tsp. ground cumin
1 ½ tsp. chili powder
½ tsp. salt
½ c. tomato puree or salsa
¼ c. milk
2 c. Monterey Jack or Colby Jack, grated
2 c. cheddar, grated
Saute onions in butter. Add onions, jalapenos, cumin, chili powder and salt; saute 4-5 minutes or until onions have wilted. Add tomatoes and cook for another few minutes until tomato liquid has evaporated.
Add the milk and remove from heat. Stir both grated cheeses until they are melted and combined. Transfer cheesy goodness to a 1-quart baking dish.
Bake at 320 until bubbly. (Or, you can wrap it up for the freezer.)