SPICY HOT STUFFED POBLANO PEPPERS

6 poblano peppers 1 1/2 cups diced chorizo 2 tablespoons olive oil 1/2 cup diced onions 2 cloves garlic, finely minced 2 tomatoes, diced 4 canned chipotle chiles in adobo sauce, diced 1 teaspoon cumin 1/2 teaspoon oregano 1 cup each of cooked rice, salsa and chicken broth 1/3 cup grated Asiago cheese Cut a thin lid off top of peppers and remove the core and seeds. In a skillet, saute chorizo in olive oil. Add onions and garlic, cooking another few minutes. Next, add tomatoes, chipotle chiles, cumin oregano and rice and cook for an additional few minutes. Place peppers in an 8 by 10 inch baking dish and fill each pepper with mixture. Combine salsa and chicken broth and spoon around the peppers. Cover and bake in a preheated 400F oven for 25 minutes. Remove from the oven and baste, then sprinkle each pepper with cheese. Continue baking for another 10 to 15 minutes or until cheese is golden and melted.