1 package Velveeta Hot Mexican Cheese (1 lb.) -- cubed
1 can Tomatoes (16-oz.) -- drained and chopped
1/4 cup chopped Onion
3 tablespoons chopped Pickled Jalapeno Chiles
1/8 teaspoon Cayenne Pepper
Place all ingredients in small non-stick saucepan. Cook and stir over low heat until cheese is melted and bubbling. Serve hot immediately with crisp tortilla chips and lots of cold beer!