Grilled Backyard Cheese Dip

Brought to you by Operation BBQ Relief

1	Poblano Pepper
1/2 cup	Shredded Cheddar Cheese
1/2 cup	Shredded Monterey Jack Cheese
2 tbsp	Green Onion, sliced
2 tbsp	Red Onion, diced
2 tbsp	Green Chiles, diced
3 tbsp	Sour Cream
1 tsp	Roma Tomatoes, diced
1/2 tsp	Green Onions, sliced
2 cups	Tortilla chips

Preheat grill to medium (350°F) and set for indirect grilling.
Lay the poblano pepper down on its flat side to determine the top & bottom.
Tilt the pepper sideways and cut the top section of the pepper to create a “pocket” in which to put the cheese dip in.
Note: Keep the stem on the pepper.
Remove all the seeds and inner membrane of the pepper and set aside.
Place the cheddar cheese, jack cheese, green onion, green chiles and sour cream in a mixing bowl and mix well.
Using a spoon, scoop the cheese dip into the pepper until the pepper is full.
Place the pepper on the indirect side of the grill.
Cook for approximately 20 minutes.
When the cheese dip is gooey and the pepper is soft, remove from the grill and place on a plate.
Garnish the pepper with diced tomato and sliced green onion.
Place tortilla chips around the pepper on the plate.
Serve and enjoy.