I make these tacos all 👏 the damn 👏 time 👏. It’s pretty much two ingredients: rajas con queso. That’s strips of poblano pepper and cheese. It’s both the name and the ingredient list. I’m sure it varies from place to place and family to family, but it seems the purest version (IMHO) consists of putting a brick of cheese inside a poblano and roasting it. Let the skin get all blistery-black (remove some, leave some) and the cheese gets all melty. Chop that up on the comal/griddle and let it grill a little before serving on tortillas. The exact method and ingredients vary each time I make them, but I make them very often.
These are, maybe, an even lazier version than the original I described above.
Slice a poblano pepper and a small onion. Sauté in a dry, nonstick pan over decent heat. Don’t move them too much, let them build some color. When happy with the veg…
Toss on shredded or cubed (or both) cheese. Obv, you should use some sort of melty cheese for this; jack and oaxaca are my favs. Mixing in crumbles of queso fresco is also a boss move. Again, don’t really touch it. Just let it melt, let the edges and bottom get all crispy. If you’re inclined, sprinkle on a tiny bit of cumin, maybe a cracka pep. When melty/crispy…
Dish it up on some warm tortillas. You were warming up tortillas this whole time, right? I like to throw a heavy cast iron pan on the stove and spread out a layer of tortillas. Corn or flour, up to you.
Plate em and dose em with a bit of hot sauce. I have some chile pequin sauce I made that went perfect.
I used some of my smoked pepperjack in these tacos, and I think it lent a nice twist to a dish I already enjoy. You should really give these tacos a try. The effort is minimal. Inactivity is actually rewarded with deeper flavor and more interesting textures.