Black Bean-Goat Cheese Dip

1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty) 5,7 minutes. Season with salt and pepper. Let cool.
2. Meanwhile place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with thongs to blacken skin, 10 to 15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 min) Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peep peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
3. Preheat oven to 375. In the bottom of a 1 to 1 1/2 quart souffle or baking dish, spread half of bean mixture. Top with half of cheese, crumbled and half of pepper mixture. REpeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30 to 35 minutes, until top is bubbling. Meanwhile arrange tortilla wedges on a large baking sheet in a single layer. Place in overn with dip and bake 10 to 12 minutes or until crips. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.