Begin by adding oil to a skillet. Once warm, add the tomatoes, onions and ancho chili powder. Roast until the tomatoes blister, about 8 minutes or so. Let cool. Puree in a blender and set aside.
In a 325 degree oven, add the poblanos after laying out on a tray. Roast for 30 - 40 minutes until charred. Place in a paper bag or closed container and let sit for 20 minutes. Once cool, peel the outer skin and cut down the middle of one side of the poblano. Set aside until the ground turkey chorizo is ready.
In a Dutch oven, heat oil on medium high heat. Add the turkey and begin to brown. As the ground turkey browns, add the chorizo seasoning. Once browned, drain the excess liquid. With the excess liquid drained, add in the beer and turn up the heat. Cook until the beer has reduced. Next, add in the jalapenos, green chilies and the green & red peppers. Mix well.
Next add the cilantro and mix well. Now add the black beans and finish by adding the tomato, onion ancho sauce.
Now it is time to put the whole dish together. Take the chorizo stuffing and add a good amount to the poblanos. Follow this step by topping with a slice of mozzarella. Finish by adding the shredded Mexican cheese blend. Add to a 325 degree oven and cook for 3 minutes or so. You want to cook until the cheese has a good melt.
Serve and enjoy!