In a medium sized saucepan over medium heat, heat olive oil. Add poblano, bell pepper and garlic and sautée until slightly soft and fragrant, about 2-3 minutes. Reduce heat to low.

Dice cheese into chunks and add a small handful at a time, stirring to melt and incorporate with the sautée. Continue until all cheese is added and melted.

Add tomatoes, jalapenos and cilantro to the cheese mixture. Stir to combine.

Serve warm with tortilla chips.