Green Chile Cheddar Dipping Sauce

Makes about 4 cups

1          medium shallot, peeled

1          jalapeño, seeded

1          pound sharp Cheddar cheese

6          tablespoons unsalted butter

¼          cup unbleached all-purpose flour

2          cups low-sodium chicken broth

1          can (7 ounces) chopped green chiles

1          teaspoon kosher salt

½         teaspoon onion powder

½         teaspoon garlic powder

1. Insert the metal chopping blade in the work bowl. With the unit running, drop the shallot and jalapeño through the feed tube to finely chop. Remove and reserve.
2. Remove the chopping bade and insert the shredding disc. Shred the cheese and reserve.
3. Melt the butter in a medium saucepan over medium heat. Add the chopped vegetables. Cook, stirring, until fragrant and softened.
4. Stir in the flour. Cook, stirring, for 1 to 2 minutes. Slowly add the broth, whisking continuously, until smooth.
5. Whisk in the cheese a handful at a time, incorporating each handful before adding the next. Once all the cheese has been added, stir in the green chiles, salt, onion powder, and garlic powder.
6. Serve warm.