1 (16 oz.) block Velveeta Mexican cheese, cubed
8 oz. hand shredded pepper jack cheese
1 (10 oz.) can Rotel tomatoes with diced chili
1 bunch thinly sliced green onions
chips (your choice)

Cube the Velveeta and melt over low heat in a saucepan. Stir in the can of Rotel. When hot, stir in the shredded pepper jack cheese and green onions.

Thoroughly heat (on low, don't burn the bottom!) for another 5 minutes before serving.

Enjoy!

Submitted by: Erin H.