Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon butter
  • 1 shallot, (diced)
  • 2 cloves garlic, (minced)
  • 1-2 jalapeños, (seeded and diced)
  • 1 1/2 cups half & half, (or evaporated milk)
  • 2 chipotle chiles, (diced (canned in adobo sauce))
  • 1 tablespoon cornstarch
  • 4 ounces cream cheese, (cut into cubes and softened)
  • 1 teaspoon yellow mustard
  • 8 ounces smoked cheddar cheese, (shredded)
  • 4 ounces sharp cheddar cheese, (shredded)

Instruction

  • Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
  • Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese and mustard.
  • Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.