Preheat broiler.
In a pan over medium high heat, melt the butter. Add both types of chopped
peppers cook until softened, stirring occasionally.
In a food processor add the cheddar, jack cheese, beer, cream cheese and
cornstarch. Puree until smooth, about 5 minutes. Add to the pot with the peppers,
stirring constantly until thickened, about 6 to 8 minutes.
Arrange baguette slices on a baking sheet. Place under broiler until lightly
browned, about 1 to 2 minutes. Flip each slice and brown on the opposite side under
broiler, about an additional 1 to 2 minutes.
Spread each toasted baguette slice with a generous amount of chili queso dip.
Sprinkle with cilantro, top with tomato and avocado, Serve immediately.