Heat grill to medium-high.
Divide hamburger in to eight equal balls. Flatten and season both sides.
Grill to desired doneness. Remove from heat.
Top with lettuce, tomato, onion & Queso Blanco dip.
Heat oil in a medium sauce pan over medium-high heat.
Cook the onion and jalapeño pepper until softened, about 3-5 minutes; reduce heat to medium-low.
Stir in the roasted poblano pepper. Add the shredded cheese and milk. Stir until mostly melted. Stir in the tomatoes and chopped cilantro.
Serve with chips immediately or transfer to a crockpot to keep warm.
You'll find your white American cheese at the deli counter. I bought both the white American and the pepperjack at the counter in chunks (instead of slices). Then, when I got home I just ran the chunks through my food processor and quickly shredded it.
Adapted from Two Peas & Their Pod