First, peel off the charred skin of each pepper (don’t rub your eyes in case you get a spicy one!) and discard.
Next, cut the stem end of the peppers off and discard.
Slice each pepper down the center the long way, open the pepper and use your knife to scrape off all the seeds inside.
When finished, cut the peppers into julienne strips.
Now add the poblano strips to the caramelized onions in the frying pan.
Stir together and reheat while crumbling chunks of the Queso Fresco cheese into the mix (do not over stir, leave the cheese in bite-size pieces).
When the cheese has melted, the dish is done.
Heat tortillas in a separate frying pan until warm and a little toasty.
Spoon the poblano mixture onto a tortilla (with a little salt if desired, but not necessary), then fold in half for a taco or roll it up burrito style.
Add sliced avocado on the side or in the taco/burrito to take them over the top!