1 shallot, finely chopped
2 garlic cloves, crushed
2 Jalapeños, finely chopped
1 tbsp cornflour
120g cream cheese, cut into cubes and softened
2 tsp yellow mustard
350g sharp cheddar, grated
Tortilla chips, (or crusty bread, crudités or anything else you’d like for dipping!)
- Melt the butter in a pot over a medium heat. Cook the shallots, garlic and jalapeño for 3-4 minutes to soften, then add the cream.
- Whisk in the cornflour and allow the mixture to come to a simmer, then reduce the temperature to medium-low. Stir in the cream cheese and mustard.
- Slowly start adding the grated cheese by the handful, stirring until the cheese melts and the sauce comes together. Serve immediately, or keep warm in a fondue pot.
Per serving: 176kcals, 12.4g fat (7.7g saturated), 3.8g carbs, 1.1g sugars, 12.3g protein, 0g fibre, 0.353g sodium
MAKE IT YOURS:
Use any variety of good melting cheese you like: for example, if you enjoy a smoky flavour, try replacing half of the cheese with smoked Cheddar. If you prefer your cheese sauce a little thinner, simply add another splash of cream or milk.