Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally.

Once roasted, remove them from the oven and let them cool slightly. Peel off the skins and make a slit on one side to remove the seeds.

Fill each pepper with shredded cheese, ensuring not to overstuff them.

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

In a large skillet, heat the vegetable oil over medium heat until hot.

Dip each stuffed pepper into the batter, coating evenly, and place them carefully into the hot oil.

Fry each pepper for about 3-4 minutes on each side or until golden brown.

Once fried, place the peppers on a paper towel-lined plate to drain excess oil.

Serve warm with your favorite salsa or sauce.