1. Melt butter in a saucepan over medium-high heat. Add jalapeños and garlic, and sauté 2 minutes. Stir in flour, cumin, and salt; cook 1 minute.
2. Whisk in broth; bring to a boil, reduce heat to medium, and simmer 3 minutes or until thickened. Add cheese, stirring until well blended and smooth.