Grill or broil the chilies until the skins are charred and blistered (about 10–15 minutes, turning occasionally). Transfer to a sealed bag to steam for 10 minutes, then gently peel off skins, slice chilies down the middle, and remove seeds.

Combine your three-cheese blend in a bowl and reserve about ½ cup for topping later. The mix of mellow cheddar and Jack with salty cotija adds great texture and flavor.

Open each chili and stuff with the cheese mixture, ensuring they hold shape. Place them seam-side down in a lightly greased baking dish.

In a saucepan, combine crushed tomatoes, diced green chilies, chicken broth, onion, garlic, oregano, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes to let flavors meld.

Pour the sauce over the stuffed peppers, sprinkle with reserved cheese, and bake at 375 °F (190 °C) for 25 minutes until bubbling and golden around the edges.

Let cool for a few minutes before serving. This dish is perfect topped with sour cream, chopped cilantro, or freshly sliced avocado.