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Preheat oven to 425°F. Line a baking sheet with foil; set aside. Trim a thin slice off the top of each poblano pepper to remove stem. Remove and discard seeds from inside peppers. Place poblano peppers on the prepared baking sheet. Roast, uncovered, for 20 to 25 minutes or until peppers are charred and very tender, turning occasionally. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard.
Carefully rinse fresh cactus leaf, if using; pat dry with paper towels. Holding cactus leaf with tongs, use a small, sharp knife to carefully scrape off eyes around edges and on both sides of leaf; discard. Chop cactus leaf.
Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add bell pepper and onion; cook for 3 minutes, stirring occasionally. Add chopped fresh cactus leaf (if using) and garlic. Cook for 3 to 4 minutes more or until tender, stirring occasionally. Transfer mixture to a bowl; set aside.
Add oil to the same skillet; heat over medium-high heat. Add chicken, cook for 3 to 4 minutes or until no longer pink, stirring occasionally. Remove from heat. Stir in onion mixture, canned nopalitos (if using), cheese and 1/4 cup cilantro. Set aside.
In a medium bowl, combine eggs, 1/4 cup flour, milk, salt and black pepper. Add 1/2 cup of the egg mixture to chicken mixture; stir until combined. Pour the remaining egg mixture into a shallow dish. In another shallow dish, combine the remaining 1/4 cup flour and cornmeal.
Line a baking sheet with foil; coat foil with cooking spray. Set baking sheet aside. Fill roasted poblano peppers with chicken mixture. Dip filled peppers into egg mixture, then into cornmeal mixture, turning to coat. Place on the prepared baking sheet. Lightly coat peppers with cooking spray.
Roast, uncovered, for 15 to 20 minutes or until peppers are lightly browned and filling is heated through. Serve with salsa. If desired, garnish with additional cilantro.