Ingredients for the queso:

1 tbsp butter                                                                1shallot, diced
2 cloves garlic, minced
1 1/2 cups half & half                                                    1 Chipotle pepper, in Adobo sauce, chopped 
1 jalapeño, seeded and diced
1 tablespoon cornstarch
4 ounces cream cheese
1 teaspoon yellow mustard
8 ounces smoked cheddar cheese, hand shredded
8 ounces sharp cheddar cheese, hand shredded

In a medium sauce pan, sauté the butter, shallots, and jalapeño for about 3 minutes. (Note, The jalapeños make this super spicy so if you want to control the heat, sauté those separately and serve on the side.) Add the garlic to the sauté last so you don’t burn it. Add the half & half and one chili pepper. Whisk in the cornstarch and simmer. Next stir in the cream cheese and mustard. Start adding the shredded cheese and stir until the sauce comes together. If you need to loosen it up, a little thinner, add more half.

Ingredients for Tortillas: 

1 pack of Corn Tortillas
Sea Salt for sprinkling
2 Limes                                                                       
Canola Oil for frying 

In a large skillet, Heat oil to 375F.  Cut the corn tortillas into fours. Drop gently into oil and fry until brown. Make sure they don’t burn. They cook fast. Immediately after removing, sprinkle with salt and squeezed lime juice. 

Serve with Pico de Gallo!