Packed with veggies and cheese and topped with store-bought salsa and queso, these tacos will satisfy everyone—especially the chef.
In a large skillet, heat 2 tbsp. oil over medium-high. Add the poblanos and onion; season with salt and pepper. Cook, stirring often, until the vegetables are crisptender and browned in spots, about 8 minutes. Transfer to a large bowl. Stir in the cheese, pickled jalapeños, and garlic; season.
Divide the poblanos and onion among the tortillas (about 2/3 cup each), arranging the vegetables on one half of each tortilla. Fold the other half of each tortilla over and press to flatten.
In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Working in two batches, cook the tortillas until golden and crispy, about 2 minutes per side; add more oil if needed. Top with the salsa, queso, and/or pico de gallo. Garnish with the cilantro