I preheat the oven to 400°F (200°C) and place 6 poblano peppers on a baking sheet. I roast them for 20–25 minutes, turning occasionally with tongs, until the skins are blistered and charred. I transfer the peppers to a bowl, cover with plastic wrap or a towel, and let them steam for 10–15 minutes. Once cooled, I gently peel off the charred skins, taking care not to tear the peppers, and set them aside.

In a large mixing bowl, I combine 2 cups shredded cheese, 1 cup cooked quinoa or rice, 1 tsp cumin, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. I mix until evenly blended, creating a creamy, cohesive filling. For extra flavor, I sometimes add 2 tbsp chopped cilantro.

I carefully make a slit down one side of each peeled poblano, creating an opening. Using a spoon, I stuff each pepper with the cheese mixture, filling generously but not overstuffing to avoid spilling. The vibrant green peppers look irresistible at this stage!

I spread ½ cup enchilada sauce in the bottom of a 9x13-inch baking dish to prevent sticking and add flavor. I place the stuffed peppers upright in the dish, pour the remaining ½ cup enchilada sauce over them, and cover with foil. I bake at 400°F (200°C) for 25 minutes to let the filling melt. I remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and slightly golden.

I let the rellenos cool for 5 minutes, then serve hot, either plated individually or family-style in the baking dish, with extra garnishes like cilantro or sour cream.