Heat olive oil in a large skillet over medium heat.

Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.

Remove any excess fat from the beef.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the chopped green olives, raisins, capers, cumin, paprika, cinnamon, ground cloves, and black pepper.

Stir well to combine the spices and cook for 2 minutes to allow the flavors to meld.

Pour in the tomato sauce and beef broth, stirring to combine.

Season with salt and pepper to taste.

Simmer the mixture for 10-12 minutes, or until the liquid has reduced and the filling is thickened.

Remove from heat and set aside to cool.

While the picadillo filling cools, prepare the poblano peppers by roasting them.

Place the poblano peppers directly over an open flame or on a baking sheet under the broiler.

Turn the peppers occasionally until the skin is charred and blistered, about 8-10 minutes.

Transfer the roasted peppers to a large bowl and cover with a clean kitchen towel to steam for 10 minutes.

Once steamed, carefully peel off the charred skin of the peppers.

Cut a slit down the side of each pepper and remove the seeds and membranes.

Set the prepared peppers aside.

In a medium bowl, mix together the shredded mozzarella and cheddar cheeses.

Stuff each poblano pepper with a generous amount of the picadillo filling, making sure the peppers are filled without splitting.

After filling the peppers, add a handful of the cheese mixture into each pepper, packing it in lightly.

Secure the peppers closed with toothpicks if necessary.

In a shallow bowl, whisk together the two eggs until well beaten.

Place the flour and cornmeal in separate shallow bowls.

Dredge each stuffed pepper first in the flour, ensuring it’s evenly coated.

Dip the floured pepper into the beaten eggs, coating it completely.

Roll the egg-coated pepper in the cornmeal, pressing lightly to ensure an even coating.

Heat the vegetable oil in a large skillet over medium-high heat.

Carefully add the breaded peppers to the hot oil, a few at a time, ensuring they are not overcrowded in the pan.

Fry the peppers for about 3-4 minutes on each side, or until golden brown and crispy.

Use tongs to remove the fried peppers from the skillet and transfer them to a paper towel-lined plate to drain excess oil.

Serve the picadillo and cheese-stuffed chile rellenos hot, garnished with additional chopped olives or fresh cilantro if desired.