Place about 8 Hatch Chiles (more if you want to have extra for other recipes) on a lined roasting pan. Preheat your oven to 500 degrees.

Place chiles on rack closest to heating element. Roast for about 8-10 minutes, flipping once, or until chiles are about 80% charred.

Remove immediately to a plastic bag and seal.

Allow them to cool enough to handle and remove. Slice them lengthwise and remove the stem and seeds by scraping with your knife.

You should be able to easily peel the charred skin from the peppers with your hands.

Once they are all prepared, chop, and set aside.

Add the beer and cream cheese to a non-stick skillet over medium heat. Melt the cream cheese into the beer, stirring often.

This will take some time, but it will eventually melt. Trust me!

When the cream cheese is melted, reduce heat to medium low and gradually add the cheddar, stirring until melted.

Stir in garlic powder, scallions, chiles, and salt and pepper.

Pour into a serving dish, and serve with fried tortilla chips.