Ingredients:

6-8 poblano peppers, roasted, peeled, and seeded

2 cups shredded cheese (queso fresco, Monterey Jack, or a blend)

1 tablespoon vegetable oil

1 medium onion, sliced

2 cloves garlic, minced

2 medium tomatoes, diced

1-2 cups chicken or vegetable broth

1 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)