Directions:

Roast the Poblano Peppers:

Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven until the skins are blistered and charred, about 20-25 minutes. You can also roast them over an open flame.

Once roasted, place the peppers in a plastic bag or covered bowl for 10-15 minutes to steam. This will make peeling easier. After steaming, peel off the skins, remove the seeds, and set aside.

Prepare the Filling:

In a bowl, combine the shredded cheese with a pinch of salt and pepper. Stuff the roasted poblano peppers with the cheese mixture.

Make the Sauce:

In a skillet, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

Add minced garlic and diced tomatoes to the skillet. Cook until the tomatoes break down and release their juices, about 5 minutes.

Stir in the ground cumin and add the chicken or vegetable broth. Bring to a simmer and cook for another 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Combine and Serve:

Place the stuffed poblano peppers in a serving dish and pour the tomato sauce over them. Allow to simmer together for a few minutes to heat through.

Garnish with fresh cilantro before serving.

Enjoy your delicious Mexican Chile Poblano con Queso!