Chile Con Queso ("chile with cheese")

Inspired by a dish of the same name at the restaurant La Posta in
Sacramento, CA.

Splash of olive oil
4-6 mild chiles
1-2 hot chiles
1 onion
2-3 cloves garlic
1 large tomato
1-1.5 lbs. cheddar cheese

Chop fine and then saute chiles, onion, garlic in oil until limp; chop
tomato coarsely and add and cook until mushy.  Possibly reduce for a
little bit if tomatoes are particularly liquid.  Cube cheese and add
until melted.

Hints:  I normally use a few ounces commercial shredded cheese, as it
has some cornstarch which will help to keep the final result from
separating.  Chiles need a few minutes longer than onion to saute, so
start with them.  This is a very pungent recipe: turn your exhaust fan
on early!  It is also a very forgiving recipe, in that almost anything
you do will turn out yummy.  If you like things spicier, use more
hot, or if you don't like onions, omit or reduce them, etc.