Chipotle Queso

1 tablespoon butter
1 shallot, diced
2 garlic cloves, minced
1-2 jalapeños, seeded and diced
2 chipotle chiles, diced (canned in adobo sauce)
1 1/2 cups half & half or evaporated milk
1 tablespoon cornstarch
4 ounce cream cheese, cut into cubes and softened
2 teaspoon yellow mustard
8 ounces smoked cheddar cheese, shredded
4 ounces sharp cheddar cheese, shredded

Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño.
Saute for 3-4 minutes to soften, then add the half & half and chipotle peppers.
Whisk in the cornstarch.
Allow the mixture to come to a simmer, so the half & half can scald,
(not necessary with evaporated milk) then lower the temperature to medium-low.
Then stir in the cream cheese and mustard.
Slowly start adding the shredded cheese.
Stir and add by the handful, until the sauce comes together.
If you prefer your cheese sauce a little thinner, add an extra splash of half & half.
Serve immediately, or keep warm in a slow cooker or fondue pot.