SPICY NACHO CHEESE DIP

SPICY NACHO CHEESE DIP image

Yield 4 quarts

Number Of Ingredients 15

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1 shallot, diced
6 cloves garlic, minced
2 fresh Habanero peppers (finely diced)
4 tsp butter
Quart of half and half
2-4 Tbsp. of corn starch
1.5 lb grated extra sharp cheddar cheese (Tillamook)
1 lb. grated pepper jack cheese(Tillamook)
8 oz. cream cheese (cut into small cubes)
1 can diced green chills(hot)
3/4 cup diced Jalapeños
3/4 cup diced Roasted Red Peppers
2 cans Hormel chili without beans
Tortilla chips for dipping
1 TBSP Franks Red Hot Sauce (optional)

Steps:

In a heavy large pot, melt butter on medium heat. Put in garlic and shallots and one half of the diced habanero peppers and sauté for about 3-5 minutes or until tender. Wisk in half and half and slowly bring to a boil (stirring often). Mix corn starch with cold water so it is dissolved and then slowly whisk in to the milk sauce base to thicken the mixture. Return the mixture to a boil. Slowly stir in cream cheese until melted. Add cheddar and pepper jack and stir until melted. Add Chili, Jalapeños, Red Peppers, Green chilies and the other half of the habanero peppers. Mix together and let simmer for 5 minutes for the ingredients to get to know each other. Transfer contents to keep dip hot. Serve with tortilla chips. Alternately, you can add Franks Hot sauce (or your favorite hot brand) to spice up the mixture a bit, although it is plenty spicy without it.