In a dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the ground turkey, half of the chopped onion, half of the poblano peppers, and half of the garlic. Cook, breaking up any big pieces of meat, for 8 minutes.
Add the cumin and chili powder and cook, stirring, for 1 minute.
Add the stock and bring to a simmer. Cook until the liquid has evaporated, about 10 minutes. Remove from heat and cover until ready to use.
In a medium saucepan over medium heat, melt the butter.
Add the remaining onion, poblano pepper, garlic and jalapeños. Cook until fragrant and tender, about 8 minutes.
Add the tomatoes and cook for 5 minutes.
Whisk in the milk and bring to a low boil, whisking frequently for 5 minutes.
Reduce heat to low and add the cheese, one cup at a time, whisking until completely melted and smooth.
Spread the turkey mixture in the bottom of a large serving dish. Pour the hot cheese mixture over the meat.
Top with dollops of sour cream, guacamole and Pico de Gallo. Sprinkle with chives and cilantro. Serve piping hot with tortilla chips.
This recipe is my adapted version of the Bob Armstrong Chile con Queso recipe from the January 2017 issue of Bon Appétit.