Heat the oven to 450°F. Spray a baking sheet pan with non-stick cooking spray. Arrange the tortilla wedges in the sheet pan in a single layer. Lightly spray the tortillas with non-stick spray and sprinkle with salt if desired. Heat for 10 minutes or until golden and set aside.
Heat a large heavy bottom skillet over medium heat for 2 minutes & add the olive oil, chopped onion & jalapeno peppers and stir-fry until the onion is golden (about 5 minutes). Add the chopped tomato & garlic and stir-fry for 2 more minutes.
Add the cubed processed cheese and cream cheese or O Fat Greek Yogurt and reduce the heat to medium low. Stir until cheese melts. Add ½ cup WATER and chili powder if desired; stir until smooth. Place the warm chili con queso in a mini crock pot on low and serve with the baked tortilla chips.
Cut the calories by swapping Greek Yogurt for the cream cheese. It will be slightly lumpier than the one made with the fat-free cream cheese.