Chili Con Queso

24 Anaheim chiles (about 4 pounds) (see note)
1 lb. Velveeta cheese, cubed
1/2 lb. Monterey Jack cheese, shredded (about 3 cups)(see note)
1 cup heavy cream
4 cups finely chopped white onion
2 cups chopped cored and seeded tomatoes
4 cloves garlic, minced

Cut chiles in half lengthwise; remove stems. place cut-side down on foil-lined baking sheet and flatten with palm of hand. Broil 3 inches away from heat until skins are mostly blackened. Transfer to paper bag; seal and let steam 10 minutes to soften skins. Remove and discard skins; chop chilies( you should have about 3 cups cooked chiles). Set aside.

In 4-quart saucepan over very low heat, melt Velveeta and Monterey Jack cheeses, stirring constantly. Stir in cream, continue to cook and stir until almost smooth. Stir in chiles, onion, tomato and garlic.

Note:

1. You can omit the chiles and substitute Tex Mex Cheese Blend for the Monterey Jack cheese if you cannot find Anaheim chiles or don't want them.