Wash and dry the poblano peppers. Then place them on a foil lined baking sheet.

Broil the peppers for 10 minutes. Then remove the baking sheet from the oven and flip the peppers over and continue broiling for another 8 minutes.

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

Heat up a skillet over medium heat. Add the ground beef. Use a spatula to break up and crumble the ground beef.

Once the ground beef is halfway cooked through add the diced onion and 1 minced garlic clove.

Season with salt and pepper. Continue to cook for a few more minutes or until the ground beef is cooked through.

Add the drained corn to the skillet and stir.

Transfer the ground beef and corn mixture to a large bowl. Leave about 1 tbs of grease in the skillet.

Add the chopped cilantro to the bowl and mix well. Let the mixture cool.

Once cooled add the shredded cheese and mix again.

Peel the poblano peppers carefully. Then, make a slit in the peppers and scoop out the seeds and discard.

Stuff the peppers with the ground beef filling and set aside.

Cut the tomatoes into chunks and put them in the blender along with the serrano pepper, 1/4 onion, garlic clove, ground cumin, chicken bouillon and oregano. Blend for a couple minutes or until smooth.

Heat up the skillet with the grease over medium heat. Once hot add the blended salsa. Cook for a few minutes.

Then place the stuffed peppers in the skillet with the salsa. Cover and cook for about 10 minutes or until the cheese has melted.

Serve and enjoy!