Carefully make a slit down one side of each pepper and remove the seeds and membranes. Be cautious to keep the peppers intact.​

Heat vegetable oil in a large skillet over medium-high heat. Add the whole poblano peppers and fry them until they are slightly softened and blistered, turning occasionally to ensure even cooking. This should take about 3-5 minutes. Remove and drain on paper towels. Let them cool slightly.​

Heat Chili according to the package instructions.​

Mix the shredded cheddar and Monterey Jack cheese together in a bowl.​

Stuff each pepper with a generous amount of the heated chili and cheese mixture. Secure the opening with toothpicks if necessary.​

Prepare the tempura batter to the directions on the package​

In the same skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).​

Dip each stuffed pepper into the batter, ensuring it is fully coated.​

Carefully place the battered peppers into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.​