Cut the jalapeno into two. And core the seeds and the pith using a spoon.
For the cheese sauce
Over medium heat, in a skillet add butter, garlic and jalapeno.
Stir until garlic slighlty changes its color.
Add all-purpose flour and stir for a minute without burning.
Then stir in milk, cheese, corn, and taco seasoning.
Stir continously intil cheese melts completely.
Assemble
In a serving plate, arrange a layer of tortiall chips.
Pour this creamy corn cheese saucce.
Garnish with fresh jalapeno slices.
And serve immedietaly.
Notes
Storing Ideas:
Refrigerate. Store the leftover jalapeno nachos in an airtight container and refrigerate. It stays good for 3 days.
Reheat. Preheat the oven to 275 degrees Fahrenheit. Line a baking tray, place the nachos, and reheat for 5 minutes or until the cheese melts. Check-in between the baking time, as the tortilla chips can burn quickly.