16oz pepper jack Velveeta
4 oz shredded Monterey Jack Cheese
1 can of mild rotel tomatoes
1 pound of regular sausage browned and drained
1 Cup of Salsa (Try Prairie Creek From Sweet Gourmet, My Favorite!)
1 pack of flour tortillas
Cut your pepper jack into 1 inch cube and melt in a double boiler. Once melted add you rotel, sausage, and Monterey Jack cheese. Blend until smooth.
Take you flour tortillas and cut into 6ths. Fry your tortilla pieces until golden brown, about 3 minutes, in 350 fryer oil. Sprinkle the chips with your favorite seasoning. (Try Wind & Willow Cili Pepper Appetizer Mix from Sweet Gourmet)