Ingredients

• 4 poblano peppers

• 1 medium white onion, thinly sliced

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil or butter

• 1 cup Oaxaca cheese, shredded

• 8 small corn tortillas

• Salt and pepper to taste

• Optional toppings: chopped cilantro, lime wedges, and salsa

Directions

1. Roast the poblano peppers over an open flame on a gas stove or under the broiler in your oven. Turn them occasionally until the skin is charred and blistered on all sides.

2. Transfer the roasted peppers to a bowl and cover with plastic wrap or place them in a plastic bag to steam for about 10 minutes. This will make the skin easier to remove.

3. Peel the charred skin off the peppers, then cut them open, remove the seeds and stems, and slice them into thin strips (rajas).

4. Heat the vegetable oil or butter in a large skillet over medium heat. Add the sliced onions and cook for about 5 minutes, or until they are soft and translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

5. Stir in the poblano strips (rajas) and cook for an additional 5 minutes until the flavors meld together. Season with salt and pepper to taste.

6. Warm the corn tortillas on a skillet or griddle over medium heat for about 30 seconds on each side until they are pliable.

7. Place a generous spoonful of the rajas mixture onto the skillet or griddle. Top with shredded Oaxaca cheese. Allow to melt for 30-45 seconds.

8. Place a tortilla on top of rajas/cheese. Using a spatula,  scrape up the mixture and turn over on top of the tortilla.

9. Garnish with chopped cilantro, lime wedges, and your favorite salsa if desired. Enjoy!