PREP TIME 5 minutes
COOK TIME 10 minutes
1 garlic clove, diced
½ brown onion, diced
3-4 Old El Paso pickled jalapenos
50g Ashgrove Butter
1 tbsp Four Roses plain flour
1 tbsp Old El Paso chilli spice mix
2 cups milk
¾ cup grated cheddar cheese
2 tbsp Ashgrove jalapeno havarti
Old El Paso blue corn and sea salt corn chips
In a small pot over low heat add garlic, onion, jalapenos and butter. Sauté until butter has melted. Add flour, chilli spice mix and combine. Start to add milk in ½ cup at a time, stir and let to simmer for 1 minute between each ½ cup. Continue to add until desired consistency is reached. Add in cheeses and stir until melted.
Serve with a side of corn chips.