On your stove*, remove the grate and turn your flame low. Using tongs rotate the peppers over the flame until the skin blackens.
Once blackened place in a plastic bag or Tupperware. Seal it so the peppers sweat. Let rest for 8-10 minutes.
While the peppers are resting, make your meat filling. Heat the oil in a pan over medium-high heat. Add the meat, salt, pepper, garlic powder, onion powder, and cumin. Cook until brown and set aside or even in the fridge, so that when you stuff the peppers you do not burn your hands.
Once the peppers have rested, remove all of the blackened skin. It should peel off easily with your fingers, but you can also use a knife.
Make an small incision (NOT all the way through) in the middle of the peppers, open it and remove the seeds.
Stuff the peppers with the meat and queso fresco that has been cut into rectangles.
You can use toothpicks to seal the peppers closed.