What you’ll need: 

• 2 cups of full fat cream
• 1½ cup of grated cheddar cheese
• 2 tbsp. butter
• 2 tbsp. plain flour
• 1 small jar of jalapeños
• Pot or pan; whisk; wooden spoon; blender, blitzer or knife and chopping board; measuring cups

Method:

1. Heat a large pan or pot (make sure it’s nice and hot but not smoking).
2. Melt the butter and add the flour and mix until you have a clumpy roux.
3. Add all of the cream and mix with the roux until smooth. Allow to simmer until bubbling slightly and stir continuously.
4. Add all of the cheese and reduce heat. You want it to melt in slowly. Continue to stir over a low heat for about 5 minutes or until thickened.
5. Blitz, blend or chop (whichever works for you) the entire jar of jalapeños (including the brine in the jar).
6. Add the mix in small portions, until you are happy with the consistency and spiciness of the sauce.
7. If you want it more cheesy, just add more grated cheese but you may need to add some milk or water to reduce the thickness if you do this.
8. Heat until bubbling and serve with nachos.

Please note, the ingredients suggested for this recipe may contain allergens. Review and substitute accordingly.