4 medium poblano peppers
2 tablespoons extra-virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock-in-a-box
Salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
Raw red onion rings, for garnish
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