Poblano Cheese Enchiladas
(serves 4)
Broil:
3 fresh green poblano chiles
turning them until they are blackened on all sides.  Place them in a plastic bag and let them sit for 10 minutes to cool.  Rinse them under cold water, removing the stems and seeds.
 
Slice the chiles into strips and mix them into:
1/2 lb queso fresco, crumbled
     
    Place 2 tablespoons of filling on a corn tortilla and roll it up fairly tightly.  Place rolled enchiladas into an oiled casserole dish.  Spread about a cup of  Roasted Tomatillo Salsa over them, sprinkle a little extra cheese over the top, cover with tinfoil, and bake at 350 for 30-45 minutes.
 
Serve with a dollop of sour cream and/or Guacamole
Notes & Variations:
  1. See notes on preparing enchiladas.
  2. This dish is excellent with queso fresco (fresh Mexican cheese) or ranchero (Mexican farmer's cheese).  A combination of monterey jack and cheddar works as a substitute, but the Mexican cheeses are much better if you can find them.
  3. Save the poblano seeds, toast them, and grind them together with peppercorns.  This makes an excellent spice mixture, and you can add some of it to the cheese filling.
  4. Add some sauteed onions and/or garlic to the filling.  Try adding a few tablespoons of minced cilantro.
  5. You can make a quick sauce by adding minced garlic and cilantro to a can of cooked tomatillos.