Steps
- Set the oven to broil. Lightly oil 2 poblano peppers and place on a foil-lined baking sheet. Broil, turning, until blistered all over, then cover for 10 minutes.
- When cool enough to handle, peel the peppers, remove the stems and seeds, and cut into strips. Heat 1 tablespoon of canola oil in a skillet over medium-high heat.
- Add 1 cup of sliced white onion and cook for 2 minutes. Add the poblano strips and cook for 3 minutes. Season with salt and pepper.
- Remove from the heat and fold in 1 cup of cubed queso fresco. Warm 6 corn tortillas, divide the filling among them, and finish with salsa.