In Tijuana, Ludmila Dye first tasted roasted chili strips and onions blanketed with melted cheese. It was an easy concept to duplicate, and she loves to serve it as a quick lunch or appetizer. The heart-shaped poblano chilies are sometimes labeled pasillas.
3 fresh poblano chilies (about 10 oz. total)
1 tablespoon butter or margarine
1 onion (about 1/2 lb.), sliced
1/4 pound sliced jack cheese
4 to 6 warm corn or flour tortillas (6 to 7 in. wide)
How to Make It
Place chilies in a broiler pan and broil about 3 inches from heat, turning as needed to char and blister on all sides, about 8 minutes total. Let cool. Pull off and discard stems and seeds. Cut chilies into thin strips.
Meanwhile, in a 6- to 8-inch frying pan over medium-high heat, stir butter and onion often until onion is limp, 4 to 5 minutes.
Mix chilies with onions and lay cheese slices on the vegetables. Cover and cook over low heat until cheese melts, about 2 minutes.
Scoop hot cheese mixture into tortillas. Fold to enclose filling, and eat.