1/2 c. finely chopped onion
1 large tomato, chopped, peeled and diced
2 large green chilies, seeded, veins removed and chopped
1/2 garlic clove, minced
1 c. chicken stock
1 1/2 c. medium white sauce
1 1/2 c. milk
1/4 tsp. salt
dash of pepper
1 1/2 c. grated cheese

Put onion, tomato, chilies and garlic in pot with chicken stock; cook until tender. Remove from heat; slowly stir in white sauce, then milk, stirring constantly. Add salt, pepper and cheese. Simmer slowly over low heat until cheese melts. Serve immediately. Makes 6 servings.