4 Tbsp unsalted butter, room temperature
2 whole fresh jalapeno peppers- sliced
1/2 cup all purpose flour
2 1/2+ cups milk, warm (add additional milk to acheive desired consistancy, if needed)
10 oz Mexican blend shredded cheese
1/2 tsp paprika powder
1/2 tsp chili powder, (optional)
1/2 tsp kosher salt
1 tsp Tabasco sauce
4 Tbs pickled jalapeno peppers, drained, sliced
1 bag of corn tortilla chips
In a small saucepan, melt butter over low heat. Add the fresh sliced jalapeños . Take pan off heat and let stand for 5 minutes. Remove jalapeños from butter and place on paper towels to drain. Return pan with butter to stove top and heat on medium until hot and golden. Add flour. Wisk approx 2-3 minutes. The flour should absorb the butter instantly and form a paste. Slowly add milk in 3 batches. Increase the heat while stirring constantly, until smooth and thickend- approx 5 minutes. Lower heat to low. Add salt, paprika, chili powder and tabasco sauce. Add shredded cheese and stir until melted. Add the sliced fresh (heated) jalapenos and the pickled jalapeno peppers.
Place tortilla chips on plate and cover with hot cheese sauce. Top with additional pickled jalapenos Serve immediately.