Wash and dry the poblanos. Then put them on a foil lined baking sheet.

Put the baking sheet with the peppers under the broiler for ten minutes. Then take out the baking sheet and flip over the peppers. Return to the broiler for another 10 minutes. 

Transfer the blackened peppers to a plastic bag to sweat for about 20 minutes.

Carefully peel the charred skin from the peppers.

One pepper at a time remove the stem. Then open the peppers and scoop out the seeds.

Cut the poblano peppers into strips.

Heat up the butter in a large skillet over medium heat.

Once the butter is hot add the sliced onion and season with salt and pepper.

Let the onion cook for about 5 minutes while stirring occasionally. Then add the minced garlic and cook for another minute.

Next add the strips of poblano peppers to the skillet.

Add the half and half and let it warm up for a minute or two.

Then add the shredded mozzarella cheese.

Stir and cook for about 5 minutes or until the cheese has melted.

Taste for salt and add more if needed.

Serve and enjoy!