2 tbsp. Butter 

2 tbsp. Flour 

1.5 cups Milk

.5 cups Heavy cream 

.5 cup Pepper jack cheese (shredded) 

.5 cup Fiesta blend cheese (shredded) 

8 oz. Cream cheese (cubed) 

1 tsp. Cayenne 

.5 tbsp. Black pepper 

.5 tbsp. Garlic salt 

1 tbsp. Chipotle chili powder 

2 Jalapeno peppers (diced) 

1 Yellow onion (diced) 

1 tbsp. Minced garlic 

1 can Diced fire roasted tomatoes 

1 package Bacon 

PK-ueso

1. Use a skillet to fry your bacon to your desired texture (I like crispy bacon) and set aside the bacon.  
2. Using the bacon fat left in the pan, sauté your minced garlic, diced onions and jalapeno. After they have sautéed for about 2 minutes, add your fire roasted tomatoes and continuer the sauté for an additional 1 minute. Turn heat off and let it sit in warm pan until it’s time to dump in the queso. 
3. Use your favorite cast iron Dutch oven to melt butter over medium heat, when butter has melted add your flour to create a roux. When the roux is a caramel color, add the heavy cream slowly until you’ve worked your lumps out then add your spices and stir in. Add cheeses slowly to the party. If your mixture is too thick add milk until you have reached the consistency you desire. 
4. Once your cheese has melted, add your sautéed mixture to the party and don’t forget the crispy bacon (chopped). Keep warm and serve.