Velveeta cheese
1 (8 oz.) cream cheese
Jalapeno peppers, sliced

Cut 4 (1/2 inch thick) slices of Velveeta cheese and flatten between wax paper to make one thin flat shell (use rolling pin).

Mix cream cheese with peppers and put mixture in the middle of the cheese shell. Fold sides over and trim edges. Serve seam side down with crackers.

You can make this 3-4 days in advance and is better served at room temperature.