1- Alright, let’s dive into the fun part actually making this delicious dish! I remember my first time roasting those peppers and how the aroma filled the kitchen, making everyone curious. Start by rinsing the poblano peppers and placing them on a foil-lined baking sheet, then broil on high on the highest oven rack for 15 minutes, turning every 5 minutes to char them evenly.

2- Once they’re roasted, transfer the peppers to a sealable plastic bag for 10 minutes to steam, which makes peeling a breeze. While they steam, preheat your oven to 375°F and get started on the salsa by combining all the salsa ingredients in a saucepan that’s the crushed or diced tomatoes, diced onion, diced green chilies, broth, and minced garlic. Bring it to a boil, then remove from heat and pulse it in a food processor about 10 times for a chunky texture.

3- Spread two-thirds of the salsa in the bottom of an oven-safe pan or cast iron skillet. Now, take the peppers out of the bag, slit the side, remove the seeds and stem, and carefully peel off the skin. Stuff each pepper generously with the shredded cheese, roll the sides, and place them open-side down in the sauce don’t worry if they break a little, it still turns out great.

4-Cooking and Serving Steps:

1. Cover the peppers with the remaining salsa and sprinkle more shredded cheese on top.
2. Bake at 375°F for 25 minutes until bubbly and golden.
3. Serve hot, topped with chopped green onions, avocado slices, and sour cream for a fresh finish.