Queso Fundido With Roasted Poblano Vinaigrette

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For the vinaigrette:

2 poblano chile peppers

1 tablespoon red wine vinegar

1 large clove garlic, chopped

1 teaspoon honey

1/4 cup canola oil

Kosher salt and freshly ground pepper

For the queso fundido:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup whole milk

12 ounces monterey jack cheese, grated (about 3 cups)

Kosher salt and freshly ground pepper

8 ounces goat cheese, sliced into 8 rounds

2 tablespoons chopped fresh cilantro

Multicolored tortilla chips, for serving