Recipe by Alexa Weibel
Start to Finish: 25 minutes
About 3 tbsp. canola oil
3 large poblano chiles (about 6 oz. each)—stemmed, seeded, and thinly sliced (about 4 cups)
1 onion (about 10 oz.), halved and thinly sliced (about 3 cups)
6 oz. pepper Jack, grated (about 1 1/2 cups)
1/4 cup chopped pickled jalapeños
3 cloves garlic, finely chopped
8 small (6-inch) flour tortillas
Store-bought tomatillo salsa, queso, and/or pico de gallo, for topping
Chopped fresh cilantro, for garnish
1. 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.
2. 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.
3. 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