EL RANCHO CHILE CON QUESO

1 tablespoon oil
1/2 cup finely chopped sweet white onion
1/2 cup finely chopped bell pepper and/or jalapeno
1 teaspoon ground cumin
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup water or chicken broth
8 ounces shredded cheese (Amwerican)
1 cup chopped tomatoes

Using a thick, heavy pot, heat the oil and saute the onion, pepper and dry ingredients for 2 to 3 minutes, until the onion is translucent.

Add the water or broth, and heat 3 to 4 minutes, allowing the sauce to thicken.

Then add the shredded cheese and tomatoes. Reduce heat to low and carefully simmer for 3 to 5 minutes, adjusting the thickness to suit your taste by adding water or more cheese. Serve hot.

Makes 6 to 8 servings
Source: Matt Martinez's Culinary Frontier