1 pkg. corn tortillas
Oil
1 lb. Velveeta cheese
1/2-3/4 c. milk
1/2-3/4 c. picante sauce (med.)

Cut tortillas into strips. Heat oil in deep fryer or cast iron skillet; deep enough to generously cover the strips. Fry until golden. Remove and drain on paper towels.

Cut Velveeta into small cubes. Add milk and picante. Microwave until melted, 3-5 minutes on high. Whip with wire whip for smoothness. Pour over chips or dip.