Roasted Poblano and Cheese Tacos

Steps

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1. 1
   Place the poblano peppers over heat and char them on all sides until the skin is blackened.
   ▶ ≈0:06
2. 2
   Place the roasted peppers in a container, cover, and let them steam for a few minutes to help loosen the skin.
   ▶ ≈0:24
3. 3
   Rub off the charred skin with a paper towel, remove the tops and seeds, and cut the peppers into pieces.
   ▶ ≈0:37
4. 4
   Cook the peppers for about a minute, then add the cheese, aiming for roughly a 50/50 ratio, and let them melt together.
   ▶ ≈0:44
5. 5
   Place corn tortillas over the mixture and steam them briefly to warm through.
   ▶ ≈0:56
6. 6
   Let the tacos cool slightly, then top with pickled onions and smoky salsa before serving.
   ▶ ≈1:02