Hot Chili Con Queso

1 1/2 cups half-and-half -- scalded
1/2 pound Monterey Jack cheese -- grated
1/2 pound sharp process cheese -- grated
1 tablespoon butter
1/2 onion -- minced
1 medium garlic clove -- minced
1/4 cup dry white wine or low-sodium stock
1/4 cup flour
1/4 cup water
1 can green chile peppers - (4 oz) -- chopped
1 tablespoon chopped jalapeno -- more or less depending on taste
Salt -- to taste
Freshly-ground black pepper -- to taste
1 dash cayenne pepper

Pour scalded half-and-half into buttered slow cooker. Turn to HIGH and stir in cheeses.

In small skillet, sauté 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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