Preheat your oven to 400°F (200°C).

Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes.

While the peppers roast, mix the shredded cheese in a bowl.

Once the peppers are charred, remove them from the oven and cover them with aluminum foil for 10 minutes.

Peel the skin off the steamed peppers.

Carefully make a slit in each pepper and remove the seeds. Stuff each pepper with the cheese mixture.

In a mixing bowl, whisk together the flour, eggs, milk, salt, and pepper until smooth.

In a skillet, heat about an inch of cooking oil over medium heat.

Dip each stuffed pepper into the batter, then carefully place it in the hot oil. Fry for about 3-4 minutes on each side until golden brown.

Once fried, place the chiles on a paper towel to drain excess oil. Serve hot.