Preheat oven to 400 ° F. Have a baking sheet ready.

Place jalapeno cut side down onto baking sheet. Bake for 15-20 minutes or until soft and slightly darkened. When cool enough to handle, dice into small pieces.

Alternatively, cook them on the stovetop. Dice the jalapeno halves then heat 1 tablespoon olive oil in a large saucepan. Once hot, add jalapeno and cook until softened, about 5 minutes. You may want to open a window as sauteing may make your eyes water.

In a small bowl, whisk together 1 tablespoon evaporated milk and cornstarch to make a slurry. Set aside.

In a large Dutch oven or wide saucepan, heat the remaining evaporated milk until hot but not boiling.

Whisk in the cheese, cornstarch mixture, and 1/2 teaspoon salt until smooth. Cook for 3-5 minutes or until thickened, stirring often. Taste and add remaining 1/2 teaspoon salt if needed.

Stir in the chopped jalapeno. Serve immediately with nachos.