Preheat the broiler.
Line a baking sheet with foil.
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 skins start to blister.
Remove peppers from 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, 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 remaining cheese.
Broil for 3 more minutes, or until cheese is melted.
Garnish with cilantro or parsley.