Arrange the poblanos, cut-side down, on the baking sheet.
Brush each pepper with 1/2 tablespoon olive oil. You can also use olive oil cooking spray.
Broil for 5 minutes or until the skins start to blister.
Remove peppers from the oven and set aside for a minute.
In the meantime, heat up the remaining olive oil in a large skillet set over medium-high heat.
Add the chili to the skillet and cook for about 4 to 5 minutes, or until heated through; stir in 1 cup of shredded cheese and stir until melted.
Remove from heat. If there is any liquid in the skillet from the chili, drain it. You want a thick chili that holds together.
Turn the peppers over and divide up the chili between all the peppers.
Top each pepper with the remaining shredded cheese.
Broil for 3 more minutes or until the cheese is melted.
Remove from oven, garnish with cilantro or parsley, and serve.
Notes
Chili: I have used homemade leftover chili, and I've used Hormel's canned chili - the recipe is great with whatever you have on hand or is easier to get the job done.
Size of peppers: Basically, any pepper size works for this recipe. But if it's a main dish, go for the big ones! For appetizers, smaller peppers are a good fit.
Prefer a more mild flavor? Swap out the poblanos for green bell peppers. Just bear in mind bell peppers take a little longer to roast and soften up.
Cheese: You don't have to use shredded cheddar. You can use a different shredded cheese or a Mexican cheese blend.
To peel or not to peel: I personally keep the outer skins on my poblanos, but if you want, you can peel them off after roasting. The peppers might lose a bit of their shape, but they'll be just as delicious.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.