Mexican Cheese Tacos (Tacos de Queso)
2 poblano chiles, seeded and chopped or 1 can (4.5 oz, 127 g) green chile peppers, drained and chopped 2-3 medium tomatoes, peeled, seeded, and chopped 1 small onion, chopped Salt and freshly ground pepper to taste 2 Tbs (30 ml) corn oil 1/4 lb (125 g) Mexican queso fresco, Monterey Jack or similar cheese, shredded 8-12 small (4 inch, 10 cm) corn tortillas, warmed until soft Sour cream for garnish (optional)
Combine the chiles, tomatoes, onion, salt, and pepper in an electric blender or food process and process until smooth. Heat the oil in a small skillet over moderate heat and cook the chile mixture for 5 minutes, stirring frequently. Place some cheese and sauce on each tortilla and fold in half, using a toothpick to secure the tacos if necessary. Serve garnished with sour cream if desired. Serves 4 to 6.