Title: Chile con queso #06
 Categories: Dip
      Yield: 8 Servings
 
      3 tb Oil or margarine
      3 tb Flour
      1 c  Milk
      2 lb Monterey Jack cheese; cubed
           -or grated
      1 cn (10-oz) tomatoes and green
           -chiles
      2 cn (4-oz) chopped green chiles;
           -drained
      1 sm Onion; chopped
           Salt and pepper
           Garlic powder
   
  In a heavy saucepan, saute onions in margarine.  Add flour and milk
  to make cream sauce.  Add cheese and cook over slow heat until
  melted.  Add chile and onion. Season to taste with remaining
  ingredients. If too dry add tomato juice or milk.