Roasted Poblano Chile Con Queso

• 3 fresh poblano peppers
• 2 fresh red Anaheim peppers
• 1 large onion, minced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 (8-ounce) loaf pasteurized prepared cheese product, cubed
• 1/2 cup half-and-half
• Tortilla chips
• Garnish: chopped red Anaheim peppers

1. Grill poblano and Anaheim peppers, without grill lid, over medium-high heat (350u0b0 to 400u0b0) 5 to 7 minutes or until peppers look blistered, turning often.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers into thin strips.
3. Saute onion and garlic in hot oil in a large skillet over medium-high heat. Add pepper strips, and cook 2 minutes or until tender; reduce heat to low. Add cheeses and half-and-half, stirring until cheese is melted. Serve warm with tortilla chips. Garnish, if desired.
4. Note: For testing purposes only, we used Velveeta for cheese product.

peppers, fresh red anaheim peppers, onion, garlic, olive oil, shredded monterey jack cheese, cheese, tortilla chips, red anaheim

Taken from www.myrecipes.com/recipe/roasted-poblano-chile-con-queso (may not work)