This recipe was written on a white lined index card and found in a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy.

Chili Con Queso Dip

1/2 lb. pasteurized cheese
1/4 can Ro-Tel tomatoes and green chilies
Evaporated milk as needed to make the dip creamy.

Dice cheese into large chunks and melt over low heat or in double boiler. Add tomatoes and evaporated milk. Serve with celery sticks, green pepper strips, or bread cubes if used in a fondue dish.