TexMex “chile con queso,” vegetarian-style

• 1 lb. block Velveeta cheese (choose carefully, the big blocks you see everywhere are 2 lbs.)
• 1 can Rotel tomatoes and chilies

In a microwave safe bowl, cut the Velveeta block into 1-inch pieces.  Try to keep the pieces uniform in size, but don’t worry if you cut a few pieces slightly small or larger than their neighbors.  Pour the can of Rotel over the cubed cheese.  Place in microwave and cook for 3 minutes on medium heat.   Stir slowly; all the lumps should be gone and the texture creamy and smooth.  If you still have lumps, microwave on high one minute more.