Meanwhile, on an open flame or grill, roast the Poblanos on all sides, 3-5 minutes. Cool. Remove the seeds and ribs and cut the peppers open on a flat surface and place flat, charred skin side up. Use a kitchen towel to wipe off charred skin. Cut the peppers into small strips. Set aside. After mixture is cooled, mix the beef in with the cream cheese, cumin and cayenne.