1 to 2 tablespoons vegetable oil
1/2 medium white onion, thinly sliced
1 poblano chile, roasted, peeled and sliced into strips
2 ears corn, roasted, shucked and kernels removed
Salt to taste
4 ounces queso fresca, farmer's cheese, or ricotta
1 tablespoon chopped cilantro
Fresh corn tortillas

Heat the oil in a large saut?pan over medium heat. Add the onion and cook until it begins to soften. Add the roasted chile strips and continue cooking until onion is translucent, but not brown. Add the corn, season with salt, then mix well. Spoon the corn mixture onto warm corn tortillas and garnish with the cheese and chopped cilantro.