- 6 large poblano chili peppers
- 6 ripe avocados
- 6 cups grated Monterey Jack cheese
- 24 flour tortillas
- 2 cups finely chopped green onions
- 1/2 cup finely chopped cilantro
- salt and pepper to taste
Roast, peel and derib the peppers. Cut the flesh into 3/4 inch dice. Cut the avocados in half, remove the pit, scoop from the shell and cut into thin slices. Spread about 1/4 cup of grated cheese over half of each tortilla. Top equally with some diced peppers, a few slices of avocado, minced green onions and cilantro; sprinkle with salt and pepper. Fold each tortilla gently in half without pressing down on it or it will crack. Repeat with remaining ingredients. Cover and refrigerate until ready to cook. Place a griddle or large frying pan over medium high heat and lightly oil it. Place as many filled tortillas as can fit on the griddle, weight down slightly with a pan lid and cook until golden brown on each side, turning once. Repeat with remaining tortillas. Serve with salsa.