Melt butter in a sauce pan over medium heat. Add your shallots, garlic, and jalapeños. Sauté for a few minutes and then add the half & half and chipotle peppers.
Mix your cornstarch with 1-2 tablespoons of water and make sure there are no clumps in the mixture. Then add the cornstarch slurry to the half & half and allow to come to a simmer. Put the temperature on low and stir in the cream cheese and mustard.
Slowly start adding the Red Butte Hatch Chile, whisking constantly so the cheese doesn’t clump. Test the consistency and add a bit of half & half to thin out if desired. Serve over tortilla chips, with salsa, guacamole, ground beef or chicken, corn and black beans or keep warm in a slow cooker and use as a dip.
The cheese sauce also make a great dip for veggies and pita bread!