You know the easiest Chile con Queso is to cube up some Velveeta and melt it in the microwave with a can of Rotel tomatoes (that's the kind that has hot chili peppers in it). Serve it with corn chips.

Here's a milder variation, but nothing's stopping you from adding some diced jalapenos:

1 pound Velveeta, cubed
1 16 oz can diced tomatoes, drained
1 4 oz can diced green chilies
1 tablespoon instant minced onion

Combine all in a 1 1/2 quart bowl and microwave until melted, or warm slowly on top of the stove. (or put in the crock pot to warm up slowly and stay warm) Serve hot with corn chips.

And another:
1 15 oz can chili without beans
1 4 oz can diced green chilies
1 pound Velveeta, cubed
1 tablespoon Worcestershire sauce

Do the same - warm it up somehow and serve it hot with corn chips.

And you know it's got to be Velveeta aka American Cheese, right? Real cheese is not going to work in this recipe. I don't plan to buy any Velveeta, so no plans to serve one of these dips on Sunday.

Can you remember when Velveeta used to come in a wooden box? This 2 pound box is price stamped 49 cents!