In a 2-quart saucepan combine onion, garlic, and water. Bring to boiling. Cook, uncovered, over medium heat for 2 to 3 minutes or until water has evaporated. Add tomatoes, chiles, chili powder, and hot pepper sauce. Cook and stir until heated through. Add cheddar cheese and cream cheeses. Cook and stir over low heat until cheese is melted. Serve immediately with Tortilla Crisps and/or fresh vegetables. Makes 2-1/4 cups (2 tablespoons per serving).

Using a star-shaped cookie cutter, cut stars from nine 7- or 8-inch flour tortillas. (Or, cut each tortilla into 8 wedges). Spread one-third of the stars in a 15x10x1-inch baking pan. If desired, place stars over bunched foil in baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until dry and crisp. Repeat with remaining stars; cool. Store in an airtight container at room temperature up to 4 days or in the freezer up to 3 weeks. Makes 72 (18 appetizer servings).