Prepare ingredients: stem, seed, and dice the jalapeno; dice the yellow onion; mince the garlic; cut the cream cheese into cubes; shred the cheddar and Monterey Jack; finely dice the Roma tomato; chop the cilantro; remove seeds and finely chop the chipotle peppers if using.

Place a large saucepan over medium heat and add 1 tablespoon avocado oil (or butter).

Add the 1/2 cup diced yellow onion and the diced jalapeno to the pan and cook, stirring occasionally, until softened, about 4 minutes.

Add the 2 cloves minced garlic and cook, stirring, for 1 minute.

Add the 8 oz cream cheese (cubed) and 1 cup of the 1 1/4 cups whole milk. Stir constantly until the cream cheese is fully melted and the mixture is smooth, about 3 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheeses, about 1/2 cup at a time, stirring constantly and allowing each addition to melt before adding more. Keep the heat low so the cheese melts slowly and does not separate.

Once all the shredded cheese is melted and the mixture is smooth, stir in the remaining 1/4 cup whole milk.

Remove the pan from the heat. Stir in the 4 oz mild green chiles, the finely diced Roma tomato, 1/4 cup chopped cilantro, and the optional 2 chopped chipotle peppers in adobo (seeds removed). Taste and add more salt or pepper if desired.

Pour the queso into a serving bowl, garnish with pico de gallo, diced avocado, and additional cilantro, and serve immediately with tortilla chips.