1 (1 lb.) Velveeta cheese, room temperature
1 (8 oz.) cream cheese, room temperature
1 sm. can chopped green chilies

Roll Velveeta between waxed paper into a rectangle about 1/4 inch thick and as even as possible. Spread evenly with softened cream cheese, spread with the chilies. Using the waxed paper, fold right side over to middle of rectangle, pull off paper carefully. Fold left side over to opposite edge, smooth. Cut off uneven open ends. Turn over on serving plate, remove bottom paper. Cut into small pieces, but leave intact. Have a spreading knife ready to scoop up each piece and serve with crackers or tortilla chips.