First - char the poblano on all sides. You can do this in the oven, in a hot, dry pan or over the open flame. Once its charred, place it in a plastic bag to cool. The steam in the bag will loosen the skin.

After its cool enough to handle, run the pepper under cold water and rub off the skin. If some of it stays on, that ok. Clean out the seeds and chop the pepper and set aside.

Next, place all the spices and the two meats in a large bowl. Mix it all together well. I like to use my hands - squeezing and smoothing to make sure all the spice are evenly distributed.

Now add the eggs and the bread crumbs, again, mixing well.

The last thing you'll mix in is the chopped pepper. You can put everything together and mix it once, but I like to mix it in batches. This way I'm sure everything is mixed in evenly.

Form half the mixture into a loaf and place it in a large casserole dish. Make a well in the top and lay the pepper jack cheese in the center.

Use the remaining batch of meat mixture on the top of the loaf and pinch the sides to seal in the cheese.

Preheat the oven to 350 degrees.

Top the meatloaf with the full can of enchilada sauce, then the cheddar cheese.

Bake for about an hour, or until the top is browned and the sauce is bubbling.

We enjoyed it the first night with a salad and some Mexican rice. And we enjoyed it more the second night on rustic bread with sundried tomato mayonnaise (see below for the recipe)