Place the poblano chiles on a foil-lined sheet. Place under the broiler and cook until blackened on both sides, about 10 minutes, turning once. Place the blackened peppers in an air-tight container, and allow to steam for 20 minutes. At this time, rub of the skin, remove the stem and seeds and cut the chiles into thin strips.
When making the tamales, take a small handful of the cheese and lay it on the masa. Add a strip of poblano. Roll!