Preheat the broiler to high heat and set an oven rack as close as possible to the broiler.

Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking.

Transfer the peppers to a small bowl and cover with plastic wrap. Let the peppers steam for 10 minutes.

Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds.

Dice all peppers, but keep them separated. 1 pepper for the Queso Fundido, and 2 for the Roasted Poblano Puree.

Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat.

Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes).

Stir in 1 minced garlic clove, 1 of the diced poblano peppers and another pinch of salt, cooking just until fragrant (about 1 minute).

Stir in grated cheese, then transfer the skillet to the oven.

Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).

While the Queso Fundido is cooking, make the Roasted Poblano Puree.

Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil and a pinch of salt in a small food processor or blender, pulsing to combine.

Season to taste with kosher salt and lime juice.

As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.