1. Turn broiler on to high and place the top rack 5–6 inches below the heat. Broil the poblano pepper for 6–8 minutes, turning every 1–2 minutes until the skin is blistered and blackened.

2. Place the roasted pepper in a ziplock bag to steam for 10 minutes. Peel off the skin and remove the stem and seeds.

3. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray with nonstick spray.

4. In a food processor, crush Fritos into fine crumbs (about ½ cup). Mix crumbs with milk in a large bowl and let soak.

5. Add onion, garlic, cilantro, and roasted pepper to the food processor. Pulse until finely chopped.

6. Add the chopped mixture to the soaked Fritos along with eggs, salt, and black pepper. Stir to combine.

7. Add the ground beef and gently mix until just combined. Do not overwork the meat.

8. Shape into 1½-inch meatballs (about 35 total) and place on the prepared baking sheet.

9. Bake for 10–12 minutes until lightly browned.

10. Meanwhile, in a large pot, combine enchilada sauce, chicken broth, and sugar. Bring to a simmer over high heat.

11. Add baked meatballs to the sauce and simmer gently for 15–20 minutes, stirring occasionally, until the sauce thickens.

12. Serve warm over rice or with Fritos for dipping.