In a large bowl, whisk together flour, baking powder, salt and beer until combined.

Cover with plastic wrap and let sit in refrigerator 1 hour.

Meanwhile, roast the poblano peppers, either individually over an open flame on a gas grill or on a baking sheet under the broiler, turning peppers often, until skin is charred and blistered (if you go the oven route, be sure not to overcook the peppers so they're too soft to stuff later; mine were mildly overcooked so it was a bit tougher to stuff them, but not impossible).

Place peppers in a bowl covered with plastic wrap for 10 minutes to steam.

Remove from bowl and place each pepper under cold running water to cool and stop the cooking.

Use your fingers to carefully remove the skin and place peppers on a baking sheet.

Pat peppers dry with a paper towel.

Cut a slit down one side of each pepper and, using a spoon or your fingers, carefully remove the seeds and seed pod, leaving the stem intact.

Stuff each pepper with two sticks of cheese.

In a large bowl, stir together refried beans, cilantro and taco seasoning.

Stuff peppers with a couple tablespoons of the bean mixture (use all of the bean mixture).

Pinch ends of slit in pepper to seal.

Heat about 1 inch of oil in a large skillet over medium heat.

When oil is hot enough (you can flick a bit of the beer batter into the skillet to see if it fries to a golden brown; if so, it's hot enough), dip one pepper at a time into the batter and place seam-side down in the skillet (don't overcrowd the skillet; you may have to fry in batches).

Fry peppers until golden brown, about 2-3 minutes each side.

Carefully remove with tongs and place on a paper towel-lined baking sheet or plate to dry.

Repeat with remaining peppers.

Serve peppers warm with sour cream, salsa and lime wedges.

Disclosure: I received compensation from Old El Paso for recipe development purposes.

All opinions are my own.