Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

* 1 1/2 cups half-and-half, scalded
* 1/2 pound grated Monterrey Jack cheese
Page 178 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
* 1/2 pound grated sharp process cheese
* 1 tablespoon butter
* 1/2 onion, minced
* 1 medium clove garlic, minced
* 1/4 cup dry white wine or low-sodium stock
* 1/4 cup flour
* 1/4 cup water
* 1 can chopped green chile peppers (4 oz)
* 1 to 2 tablespoons chopped jalapeno (more or less depending on
taste)
* salt and pepper
* dash cayenne pepper
Pour scalded half-and-half into buttered Crock Pot. Turn to high and
stir in
cheeses.
In small skillet, saute onion and garlic in butter until onion is tender.
Add wine or stock and stir well. Add to cheese mixture. Combine flour
with water and stir in. Cook covered on high for 30 minutes, or until
cheese begins to melt. Turn to low and cook about 4 to 6 hours,
stirring 2 or 3 times during the first hour and occasionally after that. If
the mixture is too thin, mix 2 tablespoons of flour with 2 tablespoons
of water and add. Serve warm with tortilla chips and/or other dippers.

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