Hatch Chile Queso

 Hatch Chile Queso from Rodeo Goat 

3 lbs roasted Hatch chiles 
1/2 lb butter
1 qt half & half
2 lbs white cheddar
5 oz shallots (minced)
5 oz jalapeno
1/2 cup flour
salt & pepper to taste

Finely chop the chiles and jalapenos in a food processor and set aside.  In a large pan, add a little bit of butter to brown the shallots using med-high heat.  Once achieved, reduce to a low-medium heat and add the half & half, white cheddar, and remaining butter.  After the cheese has completely melted and an even consistency is achieved, mix in the flour.  Finally, stir in the chopped veggies.  Add salt and pepper to taste.  Remove from heat and allow to properly cool, if not using immediately.

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