Preheat your charcoal grill or smoker for indirect grilling, aiming for 250F.
Char to poblano over the fire, rotating until the skin is blistered on all sides. Place into a plastic bag immediately and allow it to cool before peeling off the skin.
Slice open the chile carefully down the side, removing the stem and the seeds. Take the cheese and cut into long strips, placing them inside the poblano. Fold the sides over so the cheese is inside the chile.
Take the ground beef and press it into a cutting board in the shape of a rectangle, roughly larger than the size of the poblano in length and long enough to cover the chile with. It should be about ¼” thick, maybe more.
Place the stuffed chile on the beef and carefully fold the beef over the chile completely, closing up any seams. Tip: Use plastic wrap on the cutting board to roll the beef around the chile.
Mix the spices together and season the beef on all sides.
Wrap the beef covered chile with bacon. It will likely take 8-10 slices of bacon due to its size. Season the bacon with more of the spice blend.
Place the bacon wrapped armadillo egg on the smoker and close the lid. Smoke until the internal temperature reads 165 F, which takes 90 minutes to 2 hours.
Prepare the slaw. Chop up the ingredients and mix with the lime juice, adding salt and pepper to taste. Set aside.
Check the mega armadillo egg. If you want crispy bacon, increase the heat in your smoker or place the egg closer to the flames. Allow it to crisp for a few minutes.
Toast the roll if desired. Assemble the sandwich with the slaw, mega armadillo egg, and top with crema or BBQ sauce. Slice right away for melty cheese!