Poblano con queso tacos

Blacken the poblano over high heat: on a gas grill, on coals, under the broiler, or in a cast iron over high heat. Leave the charred skin on.

To peel instead, blacken the whole pepper over the flame, cover in a bowl 15 minutes and slip off the skin.

Chop the pepper together with the cheese.

Cook on a pan or griddle over medium heat for crispy brown cheesy bits; portion the filling, lay a warm corn tortilla over each portion, and plate. Hot sauce, pickled onions or fresh salsa may go on top.

For meat: while the pepper blackens, slice stew meat into strips and mix with mayo, lime zest, lime juice, chili powder, garlic powder, cumin and a sprinkle of salt.

Brown the meat on a hot griddle, then stir in the chopped poblano and cheese until melty, and fill the tortillas.