Peppers and Monterey
1 lb Poblano Peppers
1 TBSP of Olive Oil
1/2 lb of Mini Sweet Peppers
1/2 cup Milk
6 OZ Grated Monterey Jack Cheese
3 slices of White American Cheese
1/2 Cup crushes tortilla chips
1 TBSP Cilantro
Preheat the grill to medium - high heat
Begin by tossing the poblano, mini sweet peppers, and the jalapeño peppers with 1 TBSP of Olive oil salt and pepper. Grill for 10 minties or until all of the peppers are minutes. Remove from the grill to cool.
After the peppers are cool, remove the grilled skin of the pablano and jalapeño peppers then chop.
Now heat the milk over medium - low heat until it begins to simmer then whisk in the Monterey Jack and American cheese until there is a sauce consistency. Remove from heat.
Grate the rind of the lime onto the tortilla chips then season with cilantro.