Cut the tops off of the Poblano Peppers and clean out seeds and membranes
Place on a baking sheet that has been sprayed with cooking spray or coated with a tsp of olive oil
Place oven rack or shelf in oven 6 inches from top. Preheat the oven to broil. Broil the peppers for 15-20 minutes, turning until all sides are charred and peppers are soft
Remove from oven and place in a plastic ziploc or paper bag for 10 minutes. Remove peppers from bag and peel the charred skins off. Place peppers on a plate. Set aside to cool
Remove from oven and place in a plastic ziploc or paper bag for 10 minutes. Remove peppers from bag and peel the charred skins off. Place peppers on a plate. Set aside to cool
Add ground beef, salt and pepper and cook for 5-7 minutes until browned
Add chile powder, cumin, adobo sauce, and sugar. Cook for 2-3 minutes. Add ¼ cup enchilada sauce and cook for 5 more minutes until sauce is reduced. Turn off heat and set aside
In a separate sauce pan, melt butter over medium heat
Whisk in flour. Cook until mixture bubbles. Cook for 1 minute, whisking constantly.
Heat milk in the microwave for 1-1½ minutes but do not boil
Slowly pour heated milk into butter and flour mixture. Cook until thick and bubbly about 1-2 minutes. Season with salt and pepper to taste
Remove from heat and stir in shredded Mexicn cheese. Stir until melted. Stir in chopped green chiles. Mix half of cheese sauce into ground beef mixture
In a 7" by 11" baking pan, pour half of remaining enchilada sauce
Stuff Poblano peppers with beef and cheese mixture. Make sure filling goes all the way to the bottom tip of the pepper. Place in baking dish
If the pepper splits when stuffing, just fill and place split side down in the baking dish
Pour remaining enchilada sauce over peppers and finish by topping with remaining cheese sauce, and the shredded cheddar cheese
Bake for 20-25 minutes until bubbly
Garnish with green onions
