INGREDIENTS
1/4 cup
Cilantro, loosely packed fresh
6
Poblano chiles
1
White onion, thinly sliced lengthwise (about 1-1/2 cups), medium
1
Kosher salt and freshly ground black pepper
1 2/3 tbsp
Olive oil
2
10-inch flour tortillas
4 oz
Monterey jack cheese, grated
1
Sour cream or creme fraiche