Warm queso and chips is a football tradition! Move over and make some room on the couch to share your Queso & Chips!
1 Tablespoon butter
1 Shallot, diced
2 Garlic Cloves, minced
2 Jalapeno’s seeded and diced
2 Chipotle Chiles diced (canned in adobo sauce)
1 1/2 cups of half & half
1 Tablespoon Cornstarch
5 ounces of Cream Cheese softened and cut up
1 Tablespoon yellow mustard
8 Ounces Smoked Cheddar Cheese shredded
8 Ounces of Sharp Cheddar Cheese shredded
In a medium pot over medium heat, add butter, shallots, garlic and jalapeno. Saute until soft, about 4 minutes and add half and half and chipotle peppers.
Whisk in Cornstartch and allow everything to come to a simmer. Stir in the cream cheese and the mustard.
Slowly start adding the shredded cheese. Stir and add one handful at a time until the sauce comes together. If it’s too thick, add a little half and half, not too much!
Serve immediately, you can keep warm in a slow cooker. Yum!!