1 T oil
2 medium jalapenos, (1 seeded, veined) diced
2 cloves garlic, diced
1/2 t cumin
1/2 t chili powder
1/4 t salt
Heat oil in a pan, add jalapeno and cook until it starts to soften, add the other ingredients above and cook 1 minute.
2 Tbsp unsalted butter
2 Tbsp all purpose flour
In a separate pan over medium heat, stir butter and flour together continuously about 2 minutes to form a roux.
1.5 cup whole milk (or 1.5 c water plus 3 T cream)
1.5 c grated cheddar cheese
Whisk in the milk, half at a time, and bring to a simmer, stirring constantly 2-4 minutes until it thickens. Whisk in the cheese and jalapeno mix.
Serve over tortilla chips, topping with diced tomatos, sliced olives, shredded lettuce. Eat with fingers.