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In a large skillet, melt butter over medium-high heat. Sauté onion and garlic until fragrant, about 2 minutes.
Add tomato and jalapeño and sauté until soft, about 1 minute.
Add cornstarch and stir well to combine. Stir in heavy cream and cheese. Stir constantly and bring the mixture to a simmer over medium heat until smooth and thickened to a desired consistency, about 4-5 minutes.
Season with salt and pepper to taste.
Garnish with cilantro, extra jalapeño and chopped tomatoes. Serve warm with tortilla chips or alongside your favorite Mexican dishes.