Cheesy Roasted Poblano Tacos (Tacos de Queso Fundido con Chile Poblano)

• 3 large (1 pound) fresh poblano chiles
• 12 ounces (3 cups) shredded Mexican melting cheese (such a Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
• 10-12 warm corn tortillas
• About ½ to 2/3 cup salsa (I like Roasted Tomatillo Salsa, or Roasted Tomato)

Roast the poblanos

1. 1

   Roast the poblanos over an open flame or close under a hot broiler, turning them regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and cool until handleable. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles briefly to remove bits of skin and seeds. Cut into small pieces (about ¼ inch).

Finish the dish

1. 2

   When you’re ready to serve and the guests are gathered, heat the poblano pieces in a large (10-inch) skillet over medium heat, stirring regularly until steaming. Add the cheese a handful at a time, stirring until most is melted before adding the next handful. When all the cheese is melted, taste and season with salt and immediately start scooping your beautiful concoction into warm tortillas and passing them out. Serve with salsa. Roasted Tomatillo Salsa Roasted Tomato Salsa