Quarter peppers; remove stems, seeds and membranes.
Place pepper pieces, skin side up on a foil-lined baking sheet.
Bake in an oven at 425º F for approximately 20-25 minutes or until skins are blistered and dark.
Wrap the peppers in foil and let them stand for 15 minutes.
Peel skin and finely chop.
Cook onion in hot butter or margarine in a medium saucepan until the onion is tender.
Heat Ricos Queso Blanco Cheese Sauce over low heat and stir in half-n-half until blended.
Stir in roasted peppers and heat through.
Serve with Ricos Nacho Chips.