1) In large saucepan, heat olive oil over medium heat. Add onion and garlic - cook until softened, about 5 min. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.

2) Place poblano peppers directly on a burner over a medium low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes. Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.

3) Preheat oven to 375 degrees. Spread 1/2 bean mixture in bottom of 1 to 1 1/2 quart souffle or baking dish. Top with 1/2 cheese, crumbled and half of pepper mixture. Repeat layering once more. Place on a sheet pan and bake 45-50 minutes until bubbling.