Making baked queso in a molcajete is a great way to keep queso warm for much longer than normal. I used a mix of cheeses and spices along with roasted poblano peppers.
To roast poblanos, if you have a gas stove, place them directly over the flames, turning every few seconds with tongs until well charred on all sides. You can also roast under a broiler until the skins are charred. When poblano peppers are well charred on all sides, place in a bowl and cover with plastic wrap. Allow to steam for 5 minutes, then peel the poblano peppers under cold water.
To prepare the queso, saute red onions and garlic in a small skillet over medium heat with a drizzle of olive oil until they are soft, 2-3 minutes. Then remove and add to a bowl along with mozzarella, queso fresco, crema, sour cream, and spices. Stir together well.
Transfer queso mixture to a seasoned molcajete (refer to your molcajete instructions on how to season well). Place sliced poblano peppers on top of the queso.
Place molcajete on a baking sheet and transfer to oven. Bake molcajete for 50-60 minutes until cheese is bubbling hot.
Serve the queso with tortilla chips straight out of the molcajete. It will keep the queso hot for much longer than a normal baking dish.