Rajas Con Queso

Over an open flame, roast the Hatch chilies, poblano peppers, jalapeños and tomatoes for approximately 12 minutes, rotating halfway through until the skin is charred and blistered.

Place them in a sealed plastic bag, and allow them to steam for 5 to 10 minutes. Then remove the skins, seeds and stems from the chilies and tomatoes.

Cut the chilies, peppers and tomatoes into thin strips.

In a medium skillet over medium-high heat, heat the oil for 3 minutes. Add the garlic and onion, and sauté them for 2 to 3 minutes, until they are translucent.

Add the chilies, peppers and tomatoes to the skillet and cook the mixture for an additional 2 to 3 minutes.

Pour the chicken broth into the skillet, and cook for about 2 minutes, bringing the mixture to a low simmer.

Turn off the heat and add the cheese. Top the skillet with a tightly fitted lid, and allow the cheese to melt with the residual heat for approximately 5 minutes. Remove the lid and gently stir the mixture until the cheese is completely combined with the chilies and tomatoes.

Serve hot with tortillas or as a side dish.