Melt butter in heavy large saucepan over medium heat. Add onion and saute until translucent, about 12 minutes. Stir in flour. Continue to cook until flour is just golden, stirring constantly, about 4 minutes. Mix in tomatoes, chilies and cream cheese and cook until cheese melts, stirring frequently, about 3 minutes. Simmer until mixture is slightly thickened, about 5 minutes. Add cheddar and stir until melted and mixture bubbles, about 4 minutes. Season with hot pepper sauce. Transfer to chafing dish or fondue pot. Serve with tortilla chips. Serves 8. Bon Appetit November 1990
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|Serving Size: 1 Serving (3248g)|
|Recipe Makes: 1|
|Calories from Fat: 7041 (85%)|
|Amt Per Serving||% DV|
|Total Fat 782.3g||1043 %|
|Saturated Fat 451.3g||2256 %|
|Monounsaturated Fat 200.6g|
|Polyunsanturated Fat 32g|
|Cholesterol 2475mg||762 %|
|Sodium 8752.5mg||302 %|
|Potassium 5029.3mg||132 %|
|Total Carbohydrate 148.1g||44 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 134.1g|
|Protein 204.9g||293 %|
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Calories per serving: 8305
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