To start out, roast the Green Chile and Poblano Pepper until they are blackened. I like to use my air fryer for this step, I cook them at 375 degrees for 20 minutes. Place the roasted chiles in a bowl and cover with plastic wrap. Let them sit for 15 minutes to sweat. This will help the skins come off easily.
Dice the onion and mince the garlic while the peppers are sweating. Then, remove the skins, seeds and stems from the peppers, and dice them.
Heat up a small saucepan and add olive oil to the pan when hot.
Add the onions, sauté for 2-3 minutes before adding the garlic and cooking for another minute. Add the remaining ingredients except the cheese and stir.
Bring to a low simmer then add the cheese.
Cook for 5-10 minutes until thick.
Serve the queso with tortilla chips or add it to your favorite recipes!
