Place the poblano chiles over high heat directly on the stove. Turn occasionally.
When they are completely charred, place them in a paper sack. Close the sack and let sit for 30 minutes.
Meanwhile, make the filling and batter.
To make the filling, place the filling ingredients in a blender and blend until completely smooth (2-5 minutes). Then, heat in a saucepan over medium heat, stirring constantly, until thick and bubbly. Set aside.
To make the batter, combine all batter ingredients in a bowl and fold until just blended. (It should be like pancake batter. Too thin will run off and too thick will be doughy. Adjust water accordingly.) Set aside.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Take the poblano chiles out of the bag, rub the charred skin off, cut off the tops and remove the seeds and veins.
Fill each poblano with some of the filling and then dip in the batter, turning to completely coat.
Place on the lined baking sheet and bake for 10-12 minutes, or until golden brown.