Preheat your oven to 400°F (200°C).

Place the poblano peppers on a baking sheet and roast them for about 20 minutes until the skins are blistered and blackened.

Once roasted, place the peppers in a bowl and cover with foil for 10 minutes.

Carefully peel the skins off the peppers once they are cool enough to handle.

In a mixing bowl, combine shredded cheese with your choice of spices.

Gently slice open each roasted pepper and remove the seeds.

Stuff them generously with the cheese mixture.

In another bowl, whisk together eggs, milk, flour, salt, pepper, and garlic powder.

In a skillet, heat oil over medium heat.

Dip each stuffed pepper into the batter and carefully place them in the hot oil to fry until golden brown, about 4-5 minutes per side.

Transfer the chiles to a paper towel-lined plate to drain excess oil.

Serve hot with salsa or tomato sauce.