Heat up the oven broiler. Broil the poblano pepper 1 inch from the heat, turning occasionally to get all sides charred and blistered. Transfer pepper to a ziploc bag, seal, and allow to steam 5-10 minutes. Discard the charred skin and seeds from the pepper. Dice the pepper finely.
Heat oven to 400F with the popover pan or muffin tin in the oven to preheat as well.
In a large mixing bowl, combine the following ingredients in the order given: eggs, milk, flour, salt, butter, cheese, and the diced poblano pepper. Take care not to overmix, especially after adding the flour. The batter should stay a bit lumpy.
Remove the preheated pan from the oven and spray with cooking spray. Dust the insides of the tins with cornmeal, shaking out the excess (this will give the dough something to cling to to help the popovers puff properly). Add the prepared batter to the popover or muffin tins. Bake at 400F for 30 minutes until puffed and golden. Pierce the tops with a knife and bake another 4 minutes. Remove from the oven and serve immediately. I always eat popovers schmered with butter. Yield: 6 popovers.