Cheesy Beer Nachos

Ingredients 
1 tablespoon canola oil 
1 small green jalapenos, thinly sliced, plus more for garnish (optional)  
2 tablespoons unsalted butter 
3 tablespoons all-purpose flour 
1 cup beer (ale or darker beer) 
1 teaspoon dry mustard
Dash of tabasco sauce 
3 ounces plain cream cheese, softened  
¾ cup milk 
6 ounces white cheddar cheese, grated 
Kosher salt 
Nacho chips, warmed 

Directions 
Heat the canola oil in a medium sauce pot over medium heat. Add the jalapenos and garlic; cook until tender, stirring occasionally, about 4 minutes; make sure the garlic doesn’t burn. Stir in the butter and melt. Add the flour and stir to incorporate into the oil and butter; cook for 2 minutes, stirring. Whisk in the beer and bring to a boil. Add the mustard and tabasco sauce and stir. Add the cream cheese and milk and stir until the cream cheese has melted. Stir in the cheddar cheese until it has melted and forms a smooth sauce. Season with salt to taste. Serve with warm nachos and fresh jalapenos. Cook with soul. Eat with pleasure!