1 Can Tomatoes
1 Cup Yoghurt
1 Cup Peeled Chillies
1/4 Cup Butter
2 Cups Monterey Jack Cheese
2 Large Onions
| Grate Onions and simmer in the butter. Aadd dry tomatoes and chopped chillies and cook until thick stirring constantly. When cool, if desired, and if the cheese is not melted it may be reheated. This sauce may be served hot or cold on tortillas, pumpernickel or whole wheat crackers. |
