Add the diced onions, garlic, and chilis and sauté.
Add the drained canned tomatoes and stir, cooking down any liquid.
Add the heavy whipping cream, stir and bring to an “almost” boil.
Turn down the heat slightly and add the cheese a little at a time, stirring briskly until each bit is melted before adding more. Keep adding cheese until your queso is the perfect dipping consistency. About 2/3 of a pound.
Reduce heat. Keep over low heat until finished serving.