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Chile Tortillas
Ingredients 3 fresh poblano chilies (about 10 oz. total) 1 tablespoon butter or margarine 1 onion (about 1/2 lb.), sliced 1/4 pound sliced jack cheese 4 to 6 warm corn or flour tortillas (6 to 7 in. wide)
Directions 1. Place chilies in a broiler pan and broil about 3 inches from heat, turning as needed to char and blister on all sides, about 8 minutes total. Let cool. Pull off and discard stems and seeds. Cut chilies into thin strips. 2. Meanwhile, in a 6- to 8-inch frying pan over medium-high heat, stir butter and onion often until onion is limp, 4 to 5 minutes. 3. Mix chilies with onions and lay cheese slices on the vegetables. Cover and cook over low heat until cheese melts, about 2 minutes. 4. Scoop hot cheese mixture into tortillas. Fold to enclose filling, and eat.