Decide which salsa you want to use and make it first or use whatever leftover salsa you already have on hand. Measure out 2 cups and set aside. I used my homemade salsa taquera but cut the chile amount in half to make it milder.

While you make the salsa you can also fire roast the poblano pepper on the stove or place it under the broiler in the oven and roast until evenly charred on all sides. Allow the poblano to cool before you handle.

Once cooled use a butter knife to scrape off the charred skin then slice open and remove all of the seeds and cut off the stem. Slice into long strips.

Heat a large pan with some oil and once hot add the cheese. Allow it just to heat and soften a little bit. Then mix in the poblano strips and the salsa. Stir until well combined and simmer over medium heat for about 5 to 8 minutes.

Cook until the cheese has softened or in the case of dairy-free cheese you can let it melt a little bit. Mix in the chickpeas and cook for another 3 minutes just to warm through.

Serve as a main dish with either cooked or refried beans and warm tortillas. You can also serve as an appetizer with some tortilla chips or warm corn tortillas. Enjoy!