Mexican Fondue

Recipe from Sarah Lythgoe

1 lb Monterey Jack cheese
2 jalapeno peppers, chopped
2 lg tomatoes, chopped
2 cloves garlic
¼ onion, chopped
2 tsp oil
Salt to taste

Cook the tomatoes with the peppers with very little water. Then blend the tomato, peppers, garlic and onion. Saute the sauce with oil, and salt. Let it cook for a few minutes. Add the cheese in small pieces, and serve it like a fondue, but instead of bread use flour tortillas.