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1
Roast the poblanos over a gas flame or under the broiler, turning, until charred.
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2
Transfer to a bowl, cover tightly with plastic wrap and let cool.
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3
Peel the chiles.
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4
Using scissors, snip a slit in one side of each chile and remove the seeds, leaving the stem attached.
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5
Preheat a grill pan.
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6
Brush the cactus with oil and grill over moderately high heat, turning once, until lightly charred and just softened, 4 minutes.
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7
Transfer to a work surface and let cool slightly, then cut into 1/2-inch dice.
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8
In a large, deep skillet, heat the 2 tablespoons of olive oil until shimmering.
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9
Add the bell pepper, zucchini, chayote and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and starting to brown, 15 minutes.
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10
Add the cactus, hominy, peas, raisins, apricots, oregano and cilantro and cook, stirring, until hot, 4 minutes.
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11
Season the filling with salt and pepper and let cool slightly.
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12
Preheat the oven to 375.
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13
In a bowl, combine all of the cheeses.
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14
Lightly season the insides of the poblanos with salt.
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15
Stuff the filling into the poblanos and press closed; arrange in a large baking dish.
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16
Pour the Spiced Walnut Sauce over the chiles and sprinkle the cheeses on top.
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17
Bake in the upper third of the oven for 10 minutes, until the cheese is melted and the filling is hot.
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18
Serve hot.
