Preheat oven to 400 degrees. Place poblano peppers on a sheet pan, drizzle with olive oil and sprinkle with a pinch of salt. Roast 20-30 min until skins are soft and the outsides are blackened. Place roasted peppers in ziplock bag, seal and allow to steam for at least 15 min. Remove peppers from the bag and carefully remove the skins with a paring knife. Slice the peppers in half longways and remove the seeds and ribs. Set aside.

Brown chorizo in a heavy bottomed skillet like cast iron until fully cooked in 1 tsp olive oil. Place roasted peppers on a lined sheet pan, opened so you can add the filling. Add a scoop of chorizo and cheese to one side, then cover filling with other side of the pepper. Repeat for all peppers. Top with cheese. Roast for 10 min at 400 degrees.

Place tomatoes, onion, garlic and water in a sauce pan. Boil for 10 minutes or until veggies are soft. Put ingredients in a food processor along with cumin, oregano and salt and blend until smooth. Be careful as ingredients will be hot. Return puree to sauce pan, add bay leaves and allow to simmer for 10 min over low heat.

Pour sauce over peppers and serve with desired toppings: sour cream, sliced radishes, cilantro, hot sauce, guacamole, sliced avocados, whatever you wish.