Poblano con Queso Tacos

Toast the poblano peppers over an open gas flame until charred all over.

Place the charred poblanos in a sealed container to steam.

Then 5 min of waiting

Rub the majority of the charred skin off the poblanos using a paper towel.

Remove the tops and seeds from the poblanos and chop them into small pieces.

Place the chopped poblanos onto a preheated griddle or flat top pan and cook.

Then 1 min of waiting

Add the cubed Monterey Jack cheese in roughly a 50:50 ratio with the poblanos.

Cook until the cheese melts and combines with the poblanos.

Then 2 min of waiting

Place corn tortillas over the cheese and poblano mixture on the griddle to steam.

Scoop the poblano and cheese mixture onto the warm tortillas.

Top with pickled red onions and hot sauce.