Source: - Bullpepper's, San Antonio, Texas - San Antonio Express-News

1 poblano chile
Additional serrano or jalape? chiles (optional)
1 tablespoon vegetable oil
1/2 small onion, minced
1 clove garlic, finely chopped
1 cup shredded asadero cheese (or Monterey
    jack or mozzarella cheese)
1/4 cup half-and-half
Salt, to taste
Corn chips or flour tortillas

Roast the poblano chile, then peel and remove stem and seeds. (If desired, roast a couple of serrano or jalape? chiles at the same time; seed and mince.) Slice poblano into thin strips (rajas).

Heat the oil in a pan, add the onion and garlic and saut?just until the onion is transparent. Add the poblano strips, cheese and half-and-half and cook over low heat, stirring constantly, until the cheese is creamy, about 5 minutes.

Season to taste with salt. Transfer to a heated chafing dish and serve immediately, along with chips or tortillas. Recipe can be increased if desired.

Makes about 1 cup.