Easy Chile con Queso

16 oz. block pasteurized process cheese food (yes, Velveeta)

1 10 oz. can Ro-Tel tomatoes with green chiles

Optional:

1/2 c. beer

1-2 fresh or pickled jalapenos

1 fresh Roma tomato

Slice the Velveeta into cubes of roughly equal size. Combine with Ro-Tel tomatoes and juice. Heat in large saucepan over medium heat, stirring frequently, until melted.

Serve hot with tortilla chips. You can keep this warm indefinitely in a fondue pot or chafing dish.

Variations: add half a cup of beer -- any pilsner or lager will do -- when melting the Velveeta and tomatoes together. Add a chopped jalapeno or two, or stir in a roughly chopped fresh tomato just prior to serving.

Or add all three, stir up some margaritas, and have some friends drop by for a real Texas-style fiesta.