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Ingredients

• 1 8-1/2-ounce package  corn muffin mix
• 2   fresh poblano chile peppers
• 1   small red sweet pepper
• 3 cups  Monterey Jack cheese (12 ounces)
• 2 tablespoons  all-purpose flour
• 1/3 cup  finely chopped onion
• 1 tablespoon  butter or margarine
• 3/4 cup  half-and-half or light cream
• 1/3 cup  finely chopped, peeled jicama

Description

This South-of-the-border Version Of Fondue Combines Chile-pepper Bite With Jicama Crunch.

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