Stem poblanos, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add poblanos (to taste) and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 6-8 minutes.

Remove from burner. Transfer to a plate and set aside. Return pan to medium-high heat; no need to wipe clean.

Add 2 tsp. olive oil, ground pork, a pinch of salt, and taco seasoning to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Add flour and stir until no dry flour remains.

Add 1/2 cup water and bring to a simmer.

Once simmering, reduce heat to low and stir in cheese until melted and combined.

Remove from burner.

While fundido cooks, continue recipe.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Plate dish as pictured on front of card, filling tortillas with pork fundido and topping with sour cream, salsa (to taste), pickled onions, poblanos (to taste), and crispy jalapeños (to taste). Bon appétit!