Ingredients
- 125g grated cheddar cheese
- 1 tbsp cornflour
- 1 tbsp mustard powder or mustard
- 250ml milk
- 2 tbsp cream cheese
- 4 tsp hot sauce (or to your heat tolerance)
- 2 jalapeños finely chopped
- salt and pepper to taste
Directions
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Mix together the cheese, cornflour and mustard powder in a heatproof bowl
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Put the milk in a saucepan and just bring to the boil and then remove from heat. Stir 5 tablespoons of hot milk into the cheese mixture and blend well
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When blended, put the cheese mix into the saucepan with remaining milk and whisk together.
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Bring it all back to the boil then reduce the heat and simmer for 5 minutes, whisking frequently.
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Remove from the heat and stir in the cream cheese and hot sauce. Add salt and pepper if required and then stir in the chopped jalapeños
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Top with some more jalapeños and serve with your favourite corn chips or veggies
Makes about 300-350ml
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