Favorite Chile Con Queso (A.K.A. Chile Cheese Dip) - cooking recipe

Ingredients

2 lbs Velveeta cheese
1 (10 ounce) can tomatoes and green chilies, diced. I like Rotel Original
1 (11 1/2 ounce) jar canned jalapeno slices, I like mild

Preparation

Dice the cheese into approximately 1-inch cubes.
Into a medium saucepan, put the cheese, Rotel tomatoes and the jalapeno slices, reserving the juice from the jalapenos.
Heat over medium heat approximately 5 minutes until the cheese is melted, stirring constantly.
Add the juice from the jalapenos to make the desired heat as well as the desired consistency. I usually add about 1/2-3/4 of it.
Serve hot with tortilla chips.
Can also be done in the crock pot to keep it warm for parties, etc.