1. Cook the Poblanos
- Stem 2 poblanos and cut into 1/4 dice
- Place a large nonstick pan over medium-high heat and add 2 tsp olive oil, poblanos, 1/4 tsp of salt. Stir occasionally until tender, 6-8
- Transfer to plate

2. Make the Fundido
- Add 2 tsp olive oil, 20 oz diced chicken breasts, pinch of salt, and 2 tbsp of taco seasoning to h pan. Cooook meat until it reaches a minimum internal temperature of 165
- Add 1/4 oz flour and stir until no dry flour remains
- Add 1/2 cup of water ad bring to a simmer
- Reduce heat to low and stir in 5o oz of shredded quesadilla cheese until melted and combined

3. Warm the Tortillas
- Wrap 12 small flour tortillas in a damp pamper towel and microwave until warm, 30-60 seconds

4. Finish Dish
- Plate the dish, filling tortillass with fundido, 2 oz sour cream, 4 oz fire roasted salsa, 2 oz pickled purple onions, poblanos, and 1 1/2 oz crispy jalapenos