Cheesy Chili Pepper Dip

Preheat the broiler.

Place the poblanos and anaheim chiles on a broiler pan. Place under the broiler and roast until they blister on all sides (turn them as needed so they heat evenly).

Remove from the pan and place in a sealed zip-top plastic bag for 10-15 minutes.

When cool enough to handle, remove the chiles from the bag and gently peel off the skins. Remove the stems and seeds and then coarsely chop the flesh.

Heat the oil in a medium saucepan over medium heat. When hot, add the chopped onion, green onion, garlic, and roasted chiles. Cook, stirring, for 4-5 minutes.

Stir the evaporated milk into the chile mixture and cook over medium heat until it is heated through, stirring occasionally.

Reduce the heat to low and stir in the cheeses. Cook until the cheese melts, stirring constantly.

Transfer the mixture to a chafing dish over a low flame or to a crock pot to keep warm. Serve with tortilla chips for dipping.