Preheat the oven to 375 degrees F.
Cut the top out of the poblano peppers like you would a pumpkin
, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch baking dish
, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened
, you can turn your oven on broil
for the last 5 minutes)
Remove poblano peppers from the oven and cover with the shredded cheese
. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish.