Ingredients
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1 tablespoon butter
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1 shallot, finely minced
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3 cloves garlic, finely minced
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2 jalapeños, seeded depending how hot you want it
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1-1/2 cups of tin/evaporated milk
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2 chipotle chiles, diced
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1 tablespoon cornstarch
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114 grams cream cheese, cut into cubes
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2 teaspoon mustard
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285 grams shredded cheddar cheese
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142 grams shredded Monterey Jack cheese
Directions
- Place a medium sized pot over medium heat. Add the butter, shallots, garlic and jalapeño. Sauté until softened, then add the tin milk and chipotle peppers.
- Whisk in the cornstarch. Allow the mixture to come to a simmer, then turn it down to low. Stir in the cream cheese and mustard until melted and incorporated.
- Slowly start adding the shredded cheese and stir in bit by bit until the sauce comes together. Serve warm.
