• 4 Hatch green chiles
• 4 Poblano chiles 
• 1 tablespoons olive oil butter
• 1/2  medium red onion, diced
• 2 cloves garlic, minced
• 1 cup tomatoes, diced 
• 3 cups Yukon gold potatoes, small diced 
• 2 tablespoons Adobo 
• 2 teaspoons Pacific Flake Sea Salt 
• 3 cups water 
• 1/2 cup Mexican Crema or Sour Cream 
• 2 cups asadero, Oaxaca or chihuahua cheese cut into large 1 inch cubes

For Serving 

• Warm corn or flour tortillas
• Fresh cilantro, chopped 

Roast the chilies and the jalapeños under the broiler or open fire until evenly blistered and blackened, about 3-5 minutes per side.

Place them in a paper sack or air-tight bag, and seal and let the chiles steam for 15 minutes.

After the chilies have steamed, remove them from the bag and peel off the skin. Remove the stems and seeds from all the chiles and rustically small dice them.

In a large skillet, add the oil on medium-low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds. Add the tomatoes, potatoes, adobo, salt and water. Stir to combine.

Bring the mixture to a boil and turn the heat down to medium and cover the pan. Simmer for 20 minutes or until the potatoes are tender. 

Pour the crema in the skillet and stir to combine. Simmer until the mixture is saucy and thick. Dollop the cheese on top and serve once melted. Garnish with fresh cilantro and serve immediately with warm tortillas.