Cheesy Roasted Poblano Tacos

Queso fundido, that mouthwatering melted cheese often topped with roasted poblanos and served in earthenware dishes in restaurants that specialize in the rustic northern Mexican cuisine, is always served with tortillas for making tacos. Scooping up a bit of the melty, stringy Chihuahua cheese, wrapping it in a warm tortilla, perhaps with a splash of salsa, is incredibly satisfying. But it’s a little impractical for bigger groups. Queso fundido is melted cheese, after all, not a creamy fondue, so in the short time it takes to cool off, it firms up and loses its attractiveness. Near our apartment in Mexico City is a taqueria that has figured out how best to serve the classic melted cheese by turning it into individual tacos, avoiding the typical queso fundido pitfalls. But it’s not just melted cheese in the tortilla (that would run out). It’s a lot of chopped, roasted poblano held lusciously together with the cheese. It echoes the flavor of cheesy chiles rellenos, which is what they call them, tacos de chile relleno.