Preheat oven to 425°F.

Arrange the tomatillos, Roma tomatoes, and jalapeño on a baking sheet. Roast for 10–12 minutes, until softened and lightly charred.

Transfer the roasted vegetables to a food processor. Add the lime juice, cumin, salt, and black pepper. Pulse until chunky and combined.

Reduce oven temperature to 375°F. Spread half of the roasted tomatillo mixture into a small baking dish. Sprinkle with half of the smoked goat cheese and Creamy Jack. Repeat with the remaining tomatillo mixture and cheeses.

Bake for 8–10 minutes, until the cheese is melted and bubbling.

Top with diced avocado and fresh cilantro.

Serve warm with tortilla chips.

Enjoy!