Instructions: Drain tomatoes and chopped green chilies, reserving liquid. Set vegetable mixture aside.

Combine reserved liquid and cornstarch in a 1-quart saucepan; cook over medium heat, stirring constantly, until thickened. Stir in tomatoes, chilies, onion, garlic, and seasoning. Cook, stirring constantly, until onion is tender.

Stir in cheese, cook over low heat until melted. Serve warm with tortilla chips.

Yield: about 22 one-ounce servings.

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