1 (10 oz.) Rotel tomatoes & green chilies
1 sm. jalapeno pepper, cut in half, seeds removed
1 (8 oz.) pkg. Velveeta cheese
2 bags tortilla chips

Blend tomatoes and green chilies in blender until smooth. Simmer in small pan on stove with sliced pepper until mixture is reduced to about half the original amount. Remove and discard pepper. Cut Velveeta into chunks and add to tomato and green chili mixture. Heat until cheese melts. Pour mixture into fondue pot or chafing dish. Serve with chips.