1 1/2 large sweet red bell peppers (oil-roasted, peeled, cored and seeded)
3 large poblano chiles (oil-roasted, peeled, cored and seeded)
4 jalapeno chiles (oil-roasted, peeled, cored and seeded)
1 T. vegetable oil
1/2 small white onion, diced
2 tsp. chopped fresh cilantro leaves
1/4 tsp. dried Mexican oregano, toasted
Pinch of kosher salt
3/4 C. Mexican Crema (or creme fraiche or natural sour cream)
2 ounces grated queso Oaxaca (or Chihuahua cheese or Monterey Jack)
1 1/2 T. grated Parmesan cheese
6 (5 1/2 inch) soft white corn tortillas
Optional Garnish: oil-packed sun-dried tomatoes, drained and cut into strips, and toasted pine nuts
Accompaniment: Salsa Fresca

To Oil Roast the Poblanos, Jalapenos and Red Bell Peppers: Heat 2 inches of canola oil in a heavy-bottomed pan to 375 degrees F. Roast only 1 or 2 chiles at a time to avoid overcrowding and lowering of the oil temperature. Turn the submerged chiles as the skin starts to blister, after approximately 1 1/2 minutes per side. Turn the chiles as necessary until all sides are blistered, but not burned. Transfer to a bowl and cover with a clean kitchen towel or plastic wrap. Allow chiles to steam for about 15 minutes and then peel off the skin with your fingers or dull edge of a knife. Do not rinse the peeled chiles. Split open the chiles and remove the veins and seeds. Slice into strips, about 3 inches long by 3/8 inch wide. For added heat, simply cut the jalapenos into strips without discarding the seeds. Set aside the bowl of roasted, peeled, cored, seeded and sliced chile and bell pepper strips. In a large, heavy nonstick skillet, heat the oil over medium heat and sauté the onion until translucent, about 3 minutes. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan. Cook over low heat, stirring continuously so the mixture doesn’t brown or scorch, until the queso melts, about 5 minutes. Remove from heat immediately. To serve, lay warm tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa, sun-dried tomatoes and toasted pine nuts.