Shred your cheese using a box grater.

In a small pan, sauté the jalapeño and onion in the olive oil until soft. Season with a little salt and pepper. Turn off the heat and add in the beans, stirring all together.

In a small sauce pot, melt the butter. Add the flour and whisk until it turns a light brown color, cooking the raw flour out for a few minutes. While whisking, slowly add in the half and half, combining everything together. As it cooks, it will thicken up. In about 5 minutes, once it’s thick, turn off the heat and add in your cheese, vegetables, chili powder and paprika. Mix until everything is combined and super melty. Serve warm, garnished with scallions, and pair with crispy tortilla chips for a wonderful appetizer!