Ingredients

• 1 tablespoon butter
• 2 jalapeños, seeded and chopped or can of green chilies
• 2 cloves garlic, minced or grated
• 1 tsp salt
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 8 ounces cream cheese, at room temperature
• 1 1/2 cups whole milk
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces Pepper jack cheese, shredded
• 2 chipotle peppers in adobo, finely minced

Directions

1. Place a medium sized pot over medium heat. Add the butter, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the milk and chipotle peppers.

2. Allow the mixture to come to a simmer, so the milk can scald (not necessary with evaporated milk). Then lower the temperature to medium-low. Next stir in the cream cheese.

3. Slowly add 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.