Creamy and spicy white nacho cheese sauce made with Monterey Jack cheese, cream, and peppers

1/2 onion, chopped
1 tablespoon oil
5 cups (20 ounces) shredded Monterey Jack cheese
2/3 cup heavy whipping cream
1/2 cup chopped canned hot peppers, such as jalapeno peppers, Hungarian hot peppers, or pepperoncini peppers*
2 firm tomatoes, peeled
Tortilla chips, for serving

1. Heat oil in a deep pan and saute onions for about 5 minutes or until they start to soften.

2. Reduce heat to low-medium low and add cheese, cream, and peppers. Cook and stir until mixture melts and becomes a creamy sauce.

3. Cut tomatoes in half and scrape out the seeds; discard seeds. Slice flesh into thin strips (about 1/4-inch wide and 1-2 inches long) and stir into sauce.

4. Warm tortilla chips on a tray in the oven at 350 degrees for 10 minutes or until hot. Pour the cheese sauce into a serving dish and serve warm, with the heated chips.

*Use peppers according to your heat preference.

This is a flavorful nacho cheese sauce made from Monterey Jack cheese and cream. The amount of peppers can be adjusted to taste -- we like ours spicy! The tomato adds a lovely color, along with the green peppers. This is a great homemade white nacho cheese sauce recipe! We love the real-cheese taste! My rating: 10/10