1 tablespoon corn oil 1 teaspoon chili powder 1/2 teaspoon salt 2 large mild poblano chilies, thinly sliced (see Tip) 1 medium onion, thinly sliced 1/3 cup natural rice vinegar 4 (8-inch) flour tortillas 2 cups (8 ounces) shredded Mexican cheese blend

1. In a large skillet, heat the oil, chili powder, and salt over high heat. Add the chilies and onion, and sauté for 2 minutes, stirring frequently.
2. Add the rice vinegar; cook, stirring, for 4 minutes, or until the vinegar evaporates. Remove from the heat and place in a bowl.
3. Wipe out skillet, and preheat over high heat. Place a tortilla in the skillet and sprinkle 1/2 cup cheese on the tortilla then spoon 1/4 of the chile and onion mixture over the cheese. When cheese is soft, fold the tortilla over in half and cook until the cheese is completely melted.
4. Repeat with remaining tortillas. Slice and serve.