1 stick of butter
3 jalapeno chile peppers, chopped (mas o menos)
1 small can of chopped green chilies (mas o menos)
1 small roma tomato (mas o menos)
1 small onion, finely chopped (mas or menos)
2 medium cloves or garlic, finely chopped (mas or menos)
a few sprigs of cilantro, finely chopped (mas or menos)
1 small can of cream of mushroom soup
1 can of evaporated milk
1 regular-sized package of Velveeta
whole milk to desired consistency (1/4- 1/2 c. mas o menos)

These quantities are approximate. Use however much of the "mas o menos" items to get the desired°F of hot or spicy. Beware, cooking the chilies in butter will make them hotter!

In the butter, sauté the chilies, tomatoes, onion, garlic, and cilantro until soft. Then, over medium heat, stir in the cream of mushroom soup and evaporated milk until melted and completely blended in with sautéed mixture. Stir for a couple of minutes, mas or menos. Slowly add chunks of the Velveeta, a few at a time and stir until melted. Continue this until all the Velveeta is melted. Remove from the stove and serve hot with chips!