I made a couple changes. Added about third cup of Mexican (not Spanish) Chorizo to the meat mixture, because I had it left over. I substituted Rotel Mild for the fire roasted tomatoes, because that's what I had. Used black refried beans, again, it's what I had. I layer the stuffing like lasagna. First the refrieds, then the rice, then a couple of tablespoons of enchilada sauce because I could tell it would be dry, then some cheese, then the meat mixture. Topped with a couple more tablespoons of sauce and a heap of cheese. Next time I'll use more chorizo and maybe spice it up a little more. The flavor was very good, but since poblanos are so mild it really needs something to add a little heat. Forgot to add.... I pre-baked the Poblano's dry for 20 minutes. Even with the additional cooking time they were just a little more al denté than I prefer. Maybe add a little water to the pan for the pre-baked next time.
