Pre heat broiler or grill.

Brush peppers with oil coating well. Grill ,or if using oven, char peppers evenly. Then place in heavy duty zip lock bag or glass bowl and cover tightly. Let rest 15-20 minutes and sweat.

Saving bell pepper for last, remove skin from peppers and dice. Removing some seeds will reduce spice. Discard all of bell pepper and the main core of paplano.

In a medium sauce pan melt butter and sautee onions until translucent. add peppers and half and half. Bring to high simmer and reduce to low and simmer 5 min. Slowly add cheese till creamy stirring often to keep from burning.

Serve with tortilla chips and or warm tortillas