- 3 large poblano peppers, halved and seeded
- 2 Tablespoons olive oil
- 1/2 medium-sized onion, diced (about ¾ cup)
- 2 large jalapeños, seeded and minced (about 1/3 cup)
- 1 medium-sized tomato, diced (about 1 cup)
- 2 Tablespoons all-purpose flour
- 1 1/2 Cup milk
- 1/2 Cup (2 ounces) shredded Monterey Jack cheese
- 3/4 Cups (3 ounces) shredded Oaxaca (white Mexican cheese) or additional Monterey Jack
- 1/2 Cup (2 ounces) shredded white Cheddar
- 1/2 Cup sliced scallions
- 1/2 Teaspoon kosher salt
- Tortilla chips, for serving
Preheat the broiler with the oven rack 5 inches from the heat.
Place the poblano peppers, skin side up, on a foil-lined baking sheet. Broil until blistered, about 10 minutes. Place the peppers in a large Ziploc plastic freezer bag; seal and let stand 10 minutes to loosen the skins. Peel and chop the peppers.
Heat the oil in a medium-sized saucepan over medium heat. Add the onion and jalapeños and sauté for 3 minutes. Add the tomato and sauté for 1 minute. Reduce the heat to medium and stir in the flour. Cook for 1 minute, stirring constantly.
Gradually stir in the milk. Increase the heat to medium-high and cook for 2 minutes, stirring constantly. Remove from the heat and add the roasted peppers, cheeses, scallions, and salt, stirring until the cheese melts. Serve with tortilla chips.