1 jalapeno finely diced (or more if you like spicy)
6-8 slices of Amul Sliced Cheese (Do not use pre-shredded cheese)
1 tsp siracha
1.5 cups 2% milk, warmed
Melt the butter in a medium saucepan over medium-low heat. Add the onion and peppers and cook for about 3-4 minutes, or until the veggies are almost translucent. Add the garlic, taco seasoning, chili powder, cumin and cook for another 30 seconds.
Whisk the flour into the pan and cook for about 1 minute, continuously stirring.
Slowly pour the milk into the pan with one hand (in small amounts) while whisking with the other, and continue to cook, whisking constantly, until the sauce has thickened, about 3 minutes.
Reduce heat to low and add sliced cheese, torn into pieces and whisk to smooth out sauce after adding each slice. Add more cheese based on how thick and creamy you want it to be.
Once sauce is smooth, add cilantro and Sriracha. (you can also add few dashes of your favorite hot sauce instead)
Serve hot with tortilla chips, or use it on burritos, tacos etc. Top with pico de gallo, a dollop of sour cream and/or freshly sliced jalapenos or even pickled jalapenos!
Recipe by The Chutney Life at https://thechutneylife.com/recipes/appetizers/spicy-queso/