Line a baking sheet with foil and place your washed poblano peppers on the baking sheet. Broil on high for 10 minutes. Rotating them halfway through.

Remove the blackened peppers from the oven and place them in a plastic bag while they cool, they need to sweat out as much moisture as possible.

While the peppers are cooling, mix your two cheeses together in a bowl.

Once the peppers are cooled. Take them out of the bag, dry them off with a paper towel, and remove the skins.

Cut a slit vertically along the peppers and remove the seeds and core. Stuff the peppers with your cheese mix and use a few toothpicks to close the slit and set the stuffed peppers aside.

In a medium bowl, Whisk together your eggs, flour, salt, pepper, cumin, and chile powder.

In a large skillet, heat your oil over medium high heat. Be sure the oil is completely heated by taking a toothpick and inserting it into the oil, if it’s hot enough the oil will bubble around the toothpick.

Dip each stuffed pepper into your dusting flour, then into the egg batter and carefully place them in the hot oil, 2 at a time.

Fry the chile rellenos until they are golden brown all the way around, you will need to rotate each one to evenly fry them.