Miguelina's Poblanos and Cheese
These are a delicious side dish (but a rich one), if you don't mind a mildly chiloso (hot) pepper - less than jalapenos. The mellow cheese is the perfect accompaniment! Double or triple the recipe, as you please. These are not volcanic, but not for people who can't eat nachos with at least some jalapenos on them. Use Mexican cheeses if they are available in your area.
In addition to the cheese, crisp bacon slices and/or 1/2 cup of well browned chopped onion. They're delicious without either, though. Try them plain first.
If you're in a hurry, you don't even have to flour and fry them; just put in the cheese and return them to a pan with a bit of oil in it, and cook them till you know the cheese is melting. That's good, too. The coated ones are simply better. If you wanted to get more elaborate you could dip the peppers in beaten egg and then the flour, for a puffier, more substantial crust. Not necessary, though.
Queso asadero is a type of Mexican cheese that melts well. You can substitute any mild, melty cheese. You can substitute Monterey Jack cheese.