Instructions

• Put a medium saucepan over medium heat and add 1 tablespoon butter. When the butter melts, add 1 shallot (diced), 2 cloves garlic (minced), and 1–2 jalapeños (seeded and diced). Sauté for 3–4 minutes, until the shallot and jalapeño are softened.
• Pour in 1 1/2 cups half & half (or the evaporated milk) and add 2 chipotle chiles (diced, canned in adobo). Stir to combine.
• In a small bowl, whisk 1 tablespoon cornstarch into a small amount of the cold half & half until smooth to make a slurry. Whisk the slurry into the saucepan so it is evenly distributed.
• Bring the mixture to a gentle simmer over medium heat, stirring frequently, for 1–2 minutes to activate the cornstarch and begin to thicken. (If you used evaporated milk, scalding is not necessary.)
• Reduce the heat to medium-low. Add 4 ounces cream cheese (cut into cubes and softened) and 1 teaspoon yellow mustard. Stir until the cream cheese is fully melted and the sauce is smooth.
• Gradually add the shredded cheeses: 8 ounces smoked cheddar and 4 ounces sharp cheddar. Add the cheese a handful at a time, stirring constantly and waiting for each addition to melt and incorporate before adding more.
• If the sauce is thicker than you like, stir in an extra splash of half & half until it reaches your desired consistency.
• Serve the queso immediately, or keep it warm on low in a slow cooker or fondue pot, stirring occasionally.