The Best Queso Cheese Sauce

  The Best Queso Cheese Sauce I’ve ever made. You’ve got to try this!

Ingredients:

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

Directions:

1. Place a medium 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.
2. 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. Then stir in the cream cheese and mustard.
3. 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.

NOTE: If you don't like smoky flavor, use all sharp cheddar.