Ingredients (Serves 4)

For the Enchiladas:

4 large poblano peppers

1 cup shredded Monterey Jack cheese (or queso fresco)

8 corn tortillas

1 small onion, diced

2 cloves garlic, minced

1 cup heavy cream

1 cup shredded cheddar cheese

1 tsp cumin

Salt & black pepper, to taste

1 tbsp vegetable oil

For the Side (Hash Browns):

2 large potatoes, shredded

2 tbsp vegetable oil

Salt & black pepper, to taste