Prepare the ingredients. Roast the poblano peppers directly over a flame until the skin is charred. Place them in a plastic bag and wrap in a kitchen towel to steam, making them easier to peel. After 10-15 minutes, remove the skin and seeds under running water.

I don't fry the beans; I just add a little water if needed, heat them, and mash them. You can also fry them with a bit of oil if you prefer. Fill each pepper with 1/2 cup of beans and about 1 3/4 ounces (50 grams) of panela cheese. You can also use asadero, Chihuahua, or your favorite cheese.

Top each pepper with 1 tablespoon of sour cream and season with salt and pepper. Cover with aluminum foil or plastic wrap and bake in a preheated oven at 400°F (200°C) for 5-8 minutes, until the filling is heated through. Serve with rice or your favorite side dish.