Chili con Queso - Chelsey J

1 lb Velveeta

1 lb Mexican Velveeta (optional; I often just use 2 lb of plain Velveeta)

1 lb Pepper Jack, grated

1 jar (12 oz) Pace Medium Chunky Salsa

2 cans chopped green chiles

2 cans Hormel No Bean chili

1 can evaporated milk

Tabasco chipotle sauce, jalapenos, Tapatio, etc for seasoning

Cut Velveeta into cubes. Put in pot and add ¼ cup evaporated milk. Stir on low heat to melt Velveeta. As Velveeta is melting, gradually add evaporated milk until the cheese has a fondue-like consistency (you will probably not use all the evaporated milk). Add pepper jack to mixture, adding evaporated milk as needed. Add salsa, green chiles, and chili; stir. Season to taste.