• 1-1/4 tsp. flour
• 1/2 cup milk
• 3/4 cup sharp cheddar cheese, shredded (Monterey Jack would be good too)
• 1 jalapeno pepper, seeded and chopped

In a small saucepan, combine flour and milk until smooth.  Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.  Remove from the heat.  Add cheese and jalapeno; stir until cheese is melted.  Allow to cool slightly as it will thicken.

Comment:  You could roast the jalapeno. Rub it lightly with oil and roast in a small skillet for about 5 to 10 minutes until charred on all sides.  Place in a plastic baggie and let steam for a few minutes.  The skin will peel right off; then remove the seeds and cut up.

Recipe by cookingwithauntjuju.com