INGREDIENTS
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One 4-ounce block pepper jack cheese
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One 4-ounce block sharp Cheddar
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1 tablespoon cornstarch
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2 tablespoons butter
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4 cups diced butternut squash (about 1 medium butternut squash; 1-inch dice)
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1 teaspoon chipotle powder
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1 teaspoon kosher salt, plus more as needed
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1 cup whole milk
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Tortilla chips, for serving
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Scallions and banana peppers, for garnish