1/4 cup (1/2 stick) butter 2 teaspoons chopped garlic 4 red bell peppers, cut into 1/4-inch strips 4 poblano chiles, seeded, cut into 1/4-inch strips 12 green onions, cut into matchstick-size strips 1 1/2 cups grated Monterey jack cheese 1/4 cup coarsely chopped cilantro
Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute.
Add bell peppers and poblanos; sauté until tender, about 12 minutes.
Add green onions; sauté until tender, about 4 minutes.
Add cheese and simmer until cheese melts. Stir in cilantro.