Instructions: Melt 3 tablespoons butter in heavy large saucepan over low heat.

Add flour and stir 3 minutes.

Mix in stock and cream.

Increase heat and bring to boil, stirring constantly.

Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Meanwhile, melt 2 tablespoons butter in heavy small skillet over low heat.

Add onion, carrot and green pepper.

Cook until soft, stirring occasionally about 8 minutes.

Mix in jalapenos.

Add both cheeses to cream mixture and stir until melted.

Mix in vegetables.

Season with salt and serve.

Serves 8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.