INGREDIENTS

3 each Fresh Poblano Peppers  
3 Tbsp.  Olive Oil  
2 each  Onions , minced 
4 each  Garlic Cloves , minced 
1 lb. Shredded Monterey Jack Cheese  
1 lb. Loaf Pasteurized Prepared Cheese Product , cubed 
1 cup  Half & Half  

DIRECTIONS

1.) Roast or grill Poblano peppers, over medium-high heat (350° to 400°) 5 to 7 minutes or until peppers look blistered, turning often.

2.) Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers finely.

3.) Heat oil in large sauté pan over medium-high heat, add onion and sauté for 4 to 5 minutes or until translucent. Add garlic and chopped peppers and cook 2 more minutes; reduce heat to low. Add cheeses and half-and-half, stirring until cheese is melted. Hold warm.