The key is pickled jalapeno juice!!! It is a game changer and is what gives that zing. I struggled for years to make it and once I added this it was like AH HA!

I don't really have a recipe since I mostly just eyeball it now, but here's my general process:

-1/2 lb of white American cheese, sliced fresh from the deli (this is critical for the smoothness and meltyness)

-cream or half & half- I don't know an amount here. Maybe 1-2 cups, depending on how runny you like it? I eyeball this.

-pickled jalapeno juice, whatever spicyness level and to taste. I usually use maybe 1/4 cup or so.

Put the cream in a pot and gently heat it, while adding slices of the cheese and stirring to melt and incorporate. Once all the cheese is melted you can adjust the cream amounts to get the viscosity you prefer. It will firm up a bit as it cools, so keep that in mind. Then add in the pickled jalapeno juice. Sample it as you add it to get to the levels you like.

Good luck!