Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center
Set your EGG for indirect cooking with a convEGGtor at 400°F/204°C.
Add the cheese, half-and-half and butter to the sauce pot; heat until melted, stirring frequently. Stir in the blistered minced jalapenos, cumin, garlic salt, cayenne pepper and chili powder. If you like it thinner, add more half and half.
Serve immediately with chips, salsa, or over your favorite dish!