How to Make It
Over an open fire or in a high oven, roast the jalapeño chiles and poblano peppers until the skins are evenly charred. Remove and discard the skins and seeds; dice the peppers, and set aside.
In a water bath, melt the cheese and milk until combined, about 15 minutes. Add the diced white onion and diced roasted peppers, and cook 10 to 15 more minutes. Stir in the distilled white vinegar and 1 teaspoon salt. Garnish with 2 tablespoons grated queso fresco and 1/4 cup fresh cilantro leaves. Serve warm with warm tortilla chips.