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White Chili con Queso

1 (10-ounce) can diced tomatoes and green chiles
1 (8-ounce) package cream cheese, diced
1/2 cup chopped onion
1 jalapeño, seeded and chopped (see note)
1 cup heavy cream

1. In a medium saucepan over medium-low heat add diced tomatoes and green chilies (with liquid), diced cream cheese, chopped onion, and chopped jalapeno. When melted and smooth, stir in cream; reduce to low heat, simmer for 20 minutes. Do not boil.
2. Serve with chips or vegetables.

Makes 8 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.