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Cheese Fondue Mex-style

1/4 cup flour
2 teaspoons chili powder, or to taste
1 pound monterey jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 can (12 oz ) beer
1 clove garlic -- minced
1 can (4 oz) green chilies, chopped
jalapeno peppers to taste, chopped (optional)

Mix flour with chili powder and toss over shredded cheeses. Pour beer into the slow cooker and cover with shredded cheese mixture. 

Place garlic, green chilies and jalapenos, if desired, over cheese, but do not stir until cheese has begun to melt. Serve with bread, crackers, or chips. 

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