Instructions: Grill poblano and Anaheim peppers, without grill lid, over medium-high heat (350 to 400 degrees) 5 to 7 minutes or until peppers look blistered, turning often.

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers into thin strips.

Saute onion and garlic in hot oil in a large skillet over medium-high heat. Add pepper strips, and cook 2 minutes or until tender; reduce heat to low. Add cheeses and half-and-half, stirring until cheese is melted.

Serve warm with tortilla chips. Garnish, if desired.

This recipe yields 3 1/2 cups.

Comments: Stir in two pureed chipotle peppers in adobo sauce for added heat and a smoky flavor.

For testing purposes only, we used Velveeta for cheese product.

Yield: 3 1/2 cups

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