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Chili Con Queso with Jicama
Ingredients
3 cups shredded Monterey Jack cheese
2 tablespoons flour
1/3 cup finely chopped onion
1 tablespoon butter
3/4 cup half-and-half
1/3 cup chopped roasted red peppers
2 cans (4 ounces each) chopped green chiles
1/3 cup finely chopped jicama
Directions
Toss cheese and flour together. Set aside.
In medium pan, cook onion in butter. Add half-and-half. Gradually add cheese, stirring over low heat. Add peppers, roasted peppers and jicama. Cook until heated through.
Suggestions
Serve with tortilla chips.