While cream is heating, make a roux by warming butter in a saucepan over medium heat. Stir in flour and mixing with a whisk until mixture is light golden brown.
Just before the cream comes to a boil again, add roux to the cream mixture, whisking briskly until roux is fully incorporated. Cook the mixture for 1-2 mins until mixture is smooth and slightly thicken.
Remove from heat and add in the minced pickled jalapenos.
Stir in the shredded cheese and stir to melt.