The BEST Queso

32 oz Velveeta Queso Blanco
10 oz can Mild Rotel Tomatoes, undrained
1 large poblano (or pasillo) pepper
1 jalapeno pepper
½ large yellow onion (or about 3/4 C), diced
3 large garlic cloves, minced
1 ½ teaspoons cumin
1 ½ tablespoons olive oil, divided

Place poblano and jalapeno on a foil lined baking sheet. Drizzle with about ½ tablespoon of oil and place under broiler in the oven. Broil, turning occasionally, until all sides are black and blistered. Once removed from oven, immediately place peppers in a bowl and cover with plastic wrap for 10 minutes. Remove from bowl and with the side of a sharp knife, gently scrape the skin off the peppers. Cut the stems off, slice in half, and remove the seeds. Dice and set aside.
Cut Velveeta into large chunks and place in a slow cooker. Add tomatoes.
Heat a small skillet to medium-high and add 1 tablespoon of oil. Add peppers and onions. Cook until onions are slightly browned. Add garlic and cumin then cook for 1-2 minutes. Add mixture to slow cooker. Cook on low until cheese is melted, about 2 hours. Stir everything together and serve with tortilla chips.