Poblano con queso chicken in a flour tortilla

Slice the top off one poblano, remove seeds and membrane and stuff with chunks of Monterey Jack.

Season a chicken thigh with ground cumin, smoked paprika, cayenne and a drizzle of oil.

Roast the whole poblano and the stuffed one directly on two burners until blackened, while the chicken cooks on the griddle.

Put the poblanos in a container to steam and soften. Rough chop the cooked chicken.

Flake off the burnt skin, chop the cheese-stuffed poblano with the chicken and return to the griddle.

Fill a flour tortilla with the mixture and top with diced red onion, crema, salsa verde and shredded lettuce.