4 large poblano peppers

1 tbsp avocado oil or olive oil

½ tsp kosher salt

¼ tsp black pepper

8 oz Monterey Jack or Oaxaca-style cheese, cut into strips

8 small corn, flour, or corn-and-wheat tortillas

1 cup pico de gallo

½ cup crumbled cotija or queso fresco, optional

¼ cup chopped cilantro

1 lime, cut into wedges

Hot sauce, for serving

Heat the broiler to high. Rub the poblanos with the oil, then arrange them on a foil-lined sheet pan. Broil for 8–12 minutes, turning occasionally, until blistered and blackened on all sides.

Transfer the hot peppers to a bowl and cover tightly. Let them steam for 10 minutes. This loosens the skins and gives you a chance to pretend you planned ahead.

Gently peel away the loose, blackened skin. Cut a slit down one side of each pepper and carefully remove the seeds. Keep the peppers as intact as possible.

Season the peppers lightly with salt and pepper. Divide the cheese among them, placing it inside each pepper.

Return the stuffed peppers to the sheet pan. Broil for 2–4 minutes, just until the cheese is bubbling and melted. Watch closely; melted cheese waits for no one.

Heat the tortillas in a dry skillet for about 20 seconds per side, or until soft and lightly toasted. Keep them wrapped in a clean towel while you finish the batch.

Cut each stuffed poblano in half lengthwise. Place one half inside each warm tortilla, then top with pico de gallo, cotija, cilantro, and a squeeze of lime.

Add hot sauce and eat while the peppers are smoky and the cheese is still gloriously molten. Napkins are not optional.