• Roast the poblano peppers on a griddle or comal until the skin is nicely charred. Transfer them to a bowl, cover, and let them rest for 10 minutes. Then, peel off the skin, remove the stem, and discard the seeds. Slice the peppers.
• Heat 2 tablespoons of oil in a small pan over medium heat. Sauté the onion until soft and lightly browned, then stir in the garlic and cook until fragrant.
• Add the diced poblano and cook for a minute, stirring constantly. Season with salt and pepper.
• Remove the pan from the heat and let the veggies cool down for 5 minutes.
• Mix in the requesón cheese. Adjust the seasoning to taste and set aside.

Assemble & fry the tacos

• Warm the tortillas on a griddle or in the microwave until soft and pliable. Wrap the tortillas in a kitchen towel to keep them soft.
• Take a tortilla and add two spoonfuls of the requesón mixture. Roll it up and place it seam-side down on a plate. Repeat with the remaining tortillas and filling.
• Heat about 1 inch of oil in a pan over medium heat. Carefully add a few rolled tacos, using a spatula to gently press them into the oil so they stay closed. Fry for 2-3 minutes, flipping occasionally, until golden and crispy.
• Remove from the oil and drain on a plate lined with paper towels.
• Serve warm with your favorite toppings. Enjoy!