PREP TIME 2 minutes
COOK TIME 8 minutes
2 shallots, diced
140g Ashgrove vintage cheddar
7 Old El Paso pickled jalapeños, diced
Pukara olive oil
Tasman sea salt
¼ cup white wine vinegar
2 tbsp Four Roses plain flour
2 ½ cups milk
1 packet Old El Paso fajita spice mix
Sourdough, to serve
Place shallots, butter and a pinch of salt into an oiled pot and leave to sauté for approx 1-2 minutes before adding vinegar and cooking for a further 1-2 minutes.
After approx 1-2 minutes, add flour and stir together whilst gradually adding milk.
Add cheese, fajita spice mix and jalapeños and stir together well until at a thick consistency.
Once at a thick consistency, serve with sourdough slices.