Ingredients

• 2 large poblanos
• 4 teaspoons extra-virgin olive oil
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese

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Instructions

1. Heat the broiler to high.
2. Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
3. Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.