Start by dicing your poblano peppers into small pieces. Remove the seeds and membranes for less heat, if desired. Heat your sauté pan over medium heat, drizzle in the olive oil, and add the diced peppers. Sauté until they become tender, about 5 to 7 minutes.

Next, add in the chopped Roma tomatoes and diced red onion. Stir this mix in with the tender peppers, and let them cook for an additional 3 to 5 minutes. You want the tomatoes to soften just a bit but not lose their shape entirely.

Now it’s time for the seasoning. Sprinkle in the black pepper, sea salt, smoked paprika, cayenne pepper, and garlic powder. This stage transforms the base, infusing it with a ton of flavor! Stir everything together, letting the spices intermingle for an even distribution.

In a separate saucepan, add the heavy cream and heat over low to medium heat. Once warmed, begin adding the broken pieces of American cheese and White Monterey Jack. Stir frequently until they’re fully melted and combined with the cream, creating a luscious cheese sauce.

Slowly pour the warm cheese mixture into the sauté pan with the peppers and tomatoes. Stir it all together until everything is combined. Let it simmer for a few moments, thickening the queso and intensifying the flavors.

Before serving, fold in the chopped cilantro. This provides a refreshing touch to the strong flavors. Serve it warm with your choice of dips, drizzles, or toppings!