Start by roasting the poblano peppers. Place the peppers directly over the flame of a gas range. Let cook until the skin is completely blackened. Use tongs to turn the peppers until they are completely blackened on all sides. Alternatively, broil the poblano peppers in the oven.
Immediately place the roasted peppers into a bowl and cover with cling film where they will steam as they cool down. After 30 minutes, remove the peppers. Slice them open and remove the white core and seeds. Scrape off the blackened skin. Rinse the peppers to remove as much of the blackened bits as possible. Dice and set aside.
Cut the corn tortillas into 6 wedges. Add the vegetable oil to a wide deep pot and place over high heat. Line a baking sheet with a rack or paper towel.
When the oil reaches 350° F add a handful of the corn tortilla wedges. Immediately begin to gently stir and toss the tortilla chips with a slotted spoon so that they fry evenly.
After 2 to 3 minutes the tortilla chips will begin to harden and turn a golden brown. Scoop them out of the hot oil and allow to drain briefly before transferring to the rack-lined baking sheet. Immediately sprinkle generously with kosher salt. Repeat until you have used all the corn tortillas.
In a mixing bowl combine the tomatoes, red onion, jalapeño pepper, and fresh cilantro. Squeeze in the juice of ½ a lime and season with a generous pinch of kosher salt. Toss to combine and chill until serving.
Turn the oven broiler on high. Add the olive oil to a cast iron skillet and place over medium high heat. Add the minced garlic and sauté until fragrant. Add the diced poblano peppers and briefly sauté. Spread the peppers evenly in the skillet. Top with both of the shredded cheeses and let cook for 1 minute until the cheese begins to melt on the bottom.
Transfer the skillet to the oven. Broil until the cheese is fully melted and beginning to brown on top. Remove from the oven. Top with the fresh salsa. Serve immediately with the tortilla chips and enjoy!