Jalapeno Black-Eyed Pea Fondue

• 1 c. Cooked black-eyed peas (canned or fresh)
• 1-2 Jalapenos, seeded and finely chopped
• 1/2 c. Roasted green chiles (canned or fresh)
• 1 c. Green onions
• 3 Cloves garlic, minced
• 3 c. Shredded gruyere
• 3 c. Shredded Monterrey Jack
• 1 1/2 c. White wine
• 1/2 c. Heavy whipping cream
• 3 T. Butter
• 3 T. Flour
• Kosher salt and pepper to taste

1. In a large sauce pan, melt the butter with the flour to create a roux.
2. Next, whisk in the white wine, heavy cream, gruyere, Monterrey Jack, garlic, and green onions until the cheese is smooth and creamy.
3. Once the consistency is right, add the green chiles, jalapenos, and black-eyed peas. Stir the ingredients so that everything is evenly distributed, adding some salt and pepper to taste.
4. Assemble a plate of dipping artillery: cubed French bread, veggies, tortilla chips, and rolled serrano ham.

jalapenos, green chiles, green onions, garlic, gruyere, shredded monterrey jack, white wine, heavy whipping cream, butter, flour, kosher salt

Taken from food52.com/recipes/3097-jalapeno-black-eyed-pea-fondue (may not work)