I am totally noticing a chili cheese theme in my recipes...
1 8 oz block cream cheese
1 can chili with NO beans
Pepper Jack (you can use monterey jack, at dinner group I used colby jack)
Spread the cream cheese on the bottom of a 8x8 pan, pour the chili on top and add grated jack cheese on top. You are supposed to cook it at 250 for 30 or so minutes, but my friend Lu (who gave me this recipe) cranks it to 350 for about 20 minutes. Basically if the cheese is bubbly and melted, you are ready to eat.