Using a sharp knife, slice the poblano peppers just off center, lengthwise, leaving a boat-shaped cavity. Reserve the trimmed pieces of pepper for the salsa and set aside. Slice off the seed pod just below the stem of the pepper, leaving the tops intact. Transfer the poblano peppers to a tray and set aside.

Cut the Kerrygold Dubliner cheese into three 1-inch thick sticks and coarsely grate the rest. Set aside.

Preheat a large frying pan over medium heat. Add the avocado oil and heat until shimmering. Add the onion, season with a pinch of salt and cook, stirring, until soft and translucent, around 5 minutes. Add the turkey and cook, crumbling it with a wooden spoon, until browned and most of the liquid has evaporated, around 7 minutes. Add the garlic, chili powder, coriander, cumin, paprika, garlic powder, onion powder, and oregano and cook, stirring, until the spices are fragrant, around 2 minutes. Add the chicken stock and cook, lifting any brown bits off the bottom of the pan, until the liquid has reduced by around ¾ in volume, around 5 minutes. Taste for seasoning and adjust with salt and pepper as desired.

Using a spoon, carefully fill each of the poblano peppers halfway with the spiced turkey. Place a stick of Dubliner cheese in the middle of each pepper and cover the rest of the way with the spiced turkey. Set the peppers aside while you prepare the salsa.

Preheat the oven to 400F.

In a food processor, combine the tomato, onion, garlic, reserved pieces of poblano pepper, cilantro, chipotle peppers, salt and lime juice. Purée until a smooth salsa forms, taste for seasoning and adjust with salt and lime juice as desired.

Transfer the salsa to an oven-safe frying pan and place it over medium-low heat. Cook the salsa, stirring regularly, until the liquid has reduced in volume by ¼. Carefully place the stuffed poblano peppers in the salsa and top each one with some of the grated Dubliner cheese. Cover the pan with a lid or loosely tent it with foil and transfer it to the oven. Bake the peppers until the outer skins have softened and the cheese has melted, around 25 minutes. Remove the lid or foil and cook another 4 to 5 minutes or until the cheese is slightly golden.

Serve the stuffed poblano peppers with a side of rice and garnish with some fresh cilantro.