On medium-high heat, heat up the milk in a small skillet, stirring occasionally to keep it from scorching.
While the milk is heating up, chop the cheeses into small cubes, about a half inch thick. Once milk starts steaming add the Velveeta and continue stirring until melted. Next add the monterey Jack and continue stirring until melted and smooth.
Add the salsa and stir. Pour into an oven proof serving dish and serve with corn chips.
Servings 0