2tablespoonscilantrochopped plus extra for garnish.
Preheat the oven to 375°. Spray a 2 cup oven proof casserole dish with vegetable spray and set aside.
Cut 4 ounces of the cheese into small 1/4" cubes and set aside. Grate the remaining 1 ounce of cheese and set aside.
In a small saucepan, melt the butter over medium high heat. Add the flour, salt, pepper and onion powder and whisk, stirring constantly to blend. Cook for one minute until fragrant and bubbly.
Add the milk a little at a time, whisking constantly until it's completely incorporated and continue whisking until the bechamel sauce comes to a boil. Cook for one minute, until the sauce is thickened and remove from heat.
Stir in the hatch chile sauce, chopped cilantro, cubes of monterey jack and all but 2 teaspoons of the bacon. Transfer to the prepared baking dish and bake and top with the remaining grated cheese and bacon crumbles. Bake for 20 minutes or until oozy and bubbly.
Sprinkle fresh cilantro on top for garnish and serve with corn tortilla chips.