Green Chile Skillet Queso

Preheat the broiler. Place the poblano chilies on a small rimmed baking sheet and put it into the oven. Broil for 10 to 15 minutes, turning the chilies occasionally, until charred on all sides. Remove from the oven and transfer the chilies to a resealable bag. Seal the bag and let it rest for about 20 minutes, until cool enough to handle. Peel the chilies, remove the stem and seeds, and dice. Set aside.

Melt the butter in a large skillet over medium-high heat. Add the onion and cook for 3 to 4 minutes, until softened. Add the tomatoes and diced chilies and cook for another 2 to 3 minutes. Add the milk and easy-melt cheese, reduce the heat to low, and cook for 4 to 5 minutes, stirring until the cheese is melted. Stir in the Monterey jack cheese and season with salt and pepper, to taste. Garnish the queso with the scallions and cilantro and serve with tortilla chips for dipping.

Adapted from Big Ranch, Big City Cookbook.