Finely shred your Monterey Jack and cheddar cheese blocks and set aside.
Melt the butter in a saucepan over medium heat. Add the poblano and jalapeno to the pan and cook, stirring often, about 2 minutes. Stir in the garlic and cumin and cook until garlic is fragrant, about 10 seconds. Add the vegetable broth and cream cheese and cook while stirring until well combined and cream cheese is melted. Add the shredded cheeses a little at a time while stirring until the cheeses are melted and well incorporated and queso begins to thicken. Stir in the diced tomatoes and season with salt & pepper to taste. Take off the heat, queso will thicken a bit as it sits.
Make sure to use block cheese (not pre-shredded cheese) for best results. Pre-shredded cheeses tend to have a wax coating on them to prevent the shreds from sticking to each other which gives the cheese a different texture.
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