Step 1

Preheat the oven to 450 degrees F and line a baking sheet with aluminium foil.

Step 2

Cut the poblano peppers (and tomatoes if you want them roasted) in half, removing seeds with a knife. Place peppers on the baking sheet and drizzle with olive oil (add the tomatoes too if roasting). Season with salt and pepper and bake for 15 minutes.

Step 3

Remove the tray from the oven and leave to cool for five minutes. When they are cool enough to touch, carefully remove the blackened skins and discard. Finely chop the roasted peppers (and tomatoes whether roasted or not).

Step 4

Put the shredded cheese, roasted and chopped peppers, tomatoes, heavy cream and garlic into a slow cooker.

Step 5

Place the lid on top and cook on low for two hours. Stir every 20 minutes, until the cheese has all melted.

Step 6

Add in more cream if necessary. Season with salt to taste.

Step 7

Serve straight from the slow cooker with crunchy tortilla chips.