Chile Con Queso ( Emeril )

This is Emeril's recipe to stir in his chili. We love it for dipping warm tortilla chips too! I've changed a few things to make it more dipping friendly.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 lb  poblano peppers or 1⁄2 lb anaheim chili
• 2  tablespoons  vegetable oil
• 1  cup  finely chopped  white onion
• 1⁄4 teaspoon cayenne
• 2  tablespoons all-purpose flour
• 1  large tomatoes, peeled, seeded, and diced
• 1  cup  cream
• 1 1⁄2 cups  grated extra-sharp cheddar cheese (added at the suggestion of a reviewer which I think is a good idea and improved this immensely)
• 1  cup  grated monterey jack pepper cheese

Directions

1. Roast peppers by placing them on open gas flame, turning frequently with tongs until all sides are charredblack, about 7-10 minutes. Can also roast peppers under broiler or on the grill. Place blackened peppers in a plasic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel peppers, split in half lengthwise, and discard all seeds and stems. FInely chop and set aside.
2. In large pot, heat oil over medium heat. Add onions and cayenne and cook, stirring, until very soft, about 6 minutes. Add flour and stir until thickened, 1-2 minutes. Add tomatoes and chopped chilies. Cook for 1 minute. SLowly add cream and stir until thick, 3-4 minutes. Add cheeses and cook, stirring, until melted and smooth.
3. Remove from heat, adjust seasonings to taste and pour into fondue or warming dish. Serve with tortilla chips.