Place the poblano peppers in the oven and roast them for about 20 minutes.

Turn them about every 5 minutes: the skin of the chili should begin to turn black and soften.

Remove the peppers from the oven and place in a brown paper bag.

After about 30 minutes, the peppers should be cool.

Remove them from the paper bag and gently peel the thin skin from the pepper.

Using the point of a knife, cut around the stem end and gently remove the core and seeds from the inside, trying to keep the pepper whole.

While the peppers are roasting, place the olive oil in a large skillet and heat over medium high heat.

Add the onion and cook for 7 to 8 minutes.

Add the minced chipotle and cook for another two minutes.

Remove from the heat and chill the onion and chipotle mixture in the refrigerator for about an hour.

After the mixture is cool, toss it together with the cilantro and shredded cheese.

Form the resulting mixture into 4 small cylinders. Place the cylinders inside the peppers and reform the poblanos to resemble whole peppers.

Place the egg and mustard in a small bowl. Whisk until smooth.

In a bowl, place the breadcrumbs, ground cumin, paprika, oregano salt and black pepper. Mix together with a fork.

Preheat oven to 400°F.

Coat the peppers with the egg and mustard mixture and then coat with the seasoned breadcrumbs.

After all of the peppers are coated, place the peppers on a cookie sheet then put them into the oven.

Bake for about 7 minutes.

Spray lightly with spray oil and turn over, then cook another 7-8 minutes.

Serve immediately.