2 jalapeno peppers, diced (remove seeds if you don't want the heat)
3/4 cup half and half or whole milk
16 oz white American cheese (from the deli at your grocery store) sliced or grated
4 oz pepper jack cheese, grated or sliced
1 can RoTel (mild, medium, or hot)
Heat oil in a large saucepan over medium heat. Add onion and peppers, and saute for about five minutes, until the onion is translucent.
Lower heat (medium-low) and gradually add milk, and then the cheeses.
Stir the cheeses and milk in gently until they melt, and then add the Rotel, stirring until completely combined and smooth.
Remove from heat.
Serve immediately with your favorite tortilla chips!
Tips: Don't allow the cheese to scorch! Keep the heat fairly low and stir continuously. Also, if left over heat for too long, the cheese will buckle, becoming lumpy and unappetizing. Follow directions carefully!