Poblano & Mushroom Queso Fundidio

Step 1: Preheat oven to 450°F. Place poblano and bell peppers on a parchment-lined baking tray and roast in center of oven for 20 minutes, turning once, until lightly charred and tender. Transfer peppers to a large bowl and cover tightly with plastic wrap, a large plate or a tray, allowing peppers to steam for 10 minutes.

Step 2: Meanwhile, combine mozzarella, yogurt, cream cheese, 1 tablespoon lime juice, cayenne and 1/4 teaspoon salt in a food processor. Puree until combined and almost smooth. Transfer to a mixing bowl and set aside.

Step 3: Heat a large nonstick frying pan on medium-high and mist with cooking spray. Add onions and mushrooms and cook stirring frequently, until onions are translucent and softened. Transfer to bowl with cheese mixture.

Step 4: Carefully remove cover from peppers and set peppers aside until cool enough to handle, about 5 minutes. Remove skin, core and seeds from peppers and slice into thin strips. Add peppers to cheese mixture and fold in with a spatula until combined. Transfer mixture to an 8X8-inch oven-safe casserole dish and set aside.

Step 5: Cut each tortilla into 6 triangles and place into a large mixing bowl. Mist with cooking spray, toss and mist again. Then toss with remaining 1 tablespoon lime juice, cumin, pepper and remaining 1/4 teaspoon salt. Arrange chips in a single layer on 2 parchment-lined baking sheets (chips may overlap slightly). Bake in oven for 12 to 15 minutes until crisp and golden brown, stirring 3 times and removing chips as they become brown and crispy. Transfer to bowl and let cool

Step 6: Place in casserole dish into oven and bake for 15 to 18 minutes, until hot and bubbly. Remove from oven, stir to loosen top and sprinkle with cilantro.