Melt butter in a medium saucepan over medium heat. Add onion, poblano chile, jalapeños and garlic, stirring now and then until tender but not browned, about six to eight minutes. Add the garlic during the last minute or two of cooking time.

Add the tomatoes, season with salt, and continue to cook until juices have evaporated, another three or four minutes.

Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens enough so that a line drawn along the back of a spoon that has been dipped into the mixture leaves a clean edge, about three or four minutes.

Remove from heat and allow to cool just slightly, two or three minutes. Add the cheese in small handfuls, stirring until each handful is incorporated and completely melted and mixture is smooth. If the sauce seems too thick, stir in a little more milk.

Spread warm taco meat or picadillo in a 2 quart baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with red onion, chives and/or cilantro.

Serve hot dip with corn chips; garnish with additional jalapeno or pickled jalapenos.