- 2 tablespoons butter
- 1 to 2 jalapeño peppers or serrano chiles, seeded and minced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 cups chicken broth
- 2 cups (8 ounces) shredded pepper-Jack cheese
How to Make It
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.
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.