Spicy Queso

Coming off of R's first Whole30, yesterday was Dairy Reintroduction Day.  I was searching for a great cheese dip for our first firepit lighting and BBQ of the season, and came across this.  It got RAVE reviews from our friends, and thus is the inaugural entry.

If you like it spicier, bump it up to 2 jalapeños - I found this was just about right for us.  We dipped veggies or Tostito scoops in it, but it would be terrific poured over nacho chips, perhaps with chili as well.

Source:  Sommer from A Spicy Perspective

• 1 tablespoon butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 2 chipotle chiles, diced (canned in adobo sauce - don't wipe it off!)
• 1 1/2 cups half & half
• 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. Prepare the vegetables - I found the Pampered Chef chopper works magic to get all the bits and pieces to the right size.  You want everything pretty small for this one.
2. Saute the butter, shallots, garlic and jalapeño in a heavy-bottomed pot over medium heat for 3-4 minutes to soften, then add the half & half and chipotle peppers.
3. Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald then lower the temperature to medium-low. Stir in the cream cheese and mustard.
4. 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. 
5. Serve immediately, or keep warm in a slow cooker or fondue pot.

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