Preparation

• Line a loaf pan with saran wrap.
• Put gelatin and powdered milk into a blender. Add boiling water and process until smooth. Add cheese and continue blending until smooth.
• Pour mixture into pan and smooth out with a spatula. Cover with more saran wrap and refrigerate until firm.
• Roast poblano peppers on a baking sheet under a hot broiler until blackened, turning once. Place hot peppers into a resealable plastic bag, close tightly, and allow to cool. Peel blackened skin, remove stem and seeds, then chop.
• Add olive oil and onion to a preheated skillet and sauté over medium heat for about two minutes. Remove from heat.
• Place all ingredients except cilantro, salt, pepper, and milk in a pot over medium-low heat. Heat slowly, stirring until hot and bubbling. Season with salt and pepper. Stir in cilantro and add milk until desired consistency.
• Serve hot with tortilla chips.