Chilli con Queso

1.Remove seeds from half the jalapeños. Finely chop seeded and non-seeded jalapeños. Heat butter in a large saucepan over medium heat. Cook jalapeños and garlic for 3 minutes or until softened. Add paprika and cook for a further minute. Add chillies in adobo and tomato. Increase heat to high. Cook, stirring, for 5 minutes or until liquid is evaporated.

2.Reduce heat to medium. Stir through flour until mixture is pasty. Gradually stir in warm milk until smooth; stir continuously until mixture boils and thickens.

3.Add cheese, 1 cup at a time, stirring until completely melted and smooth. Fold through coriander. Season.

4.Serve dip with corn chips and hot sauce.