INGREDIENTS
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1 teaspoons vegetable oil, plus more as needed
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2 small fresh poblano chiles, thinly sliced
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1/2 yellow onion, thinly sliced
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2 corn on the cob, kernels removed
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1 lime, halved
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kosher salt and freshly cracked black pepper
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3 cups grated Monterey Jack cheese
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4 6-inch Old El Paso Tortillas
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Salsa
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Guacamole
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Fresh Cilantro