INGREDIENTS
1 tsp
vegetable oil, plus more as needed
2
small fresh poblano chiles, thinly sliced
1/2
yellow onion, thinly sliced
2
corn on the cob, kernels removed
1
lime, halved
kosher salt and freshly cracked black pepper
3 cups
grated Monterey Jack cheese
4
6-inch Old El Paso Tortillas
Salsa
Guacamole
Fresh Cilantro