Tamales de rajas con queso

Soak the hojas de maíz secas in hot water for at least 30 minutes, or until pliable. Drain and set aside.

Roast the poblano peppers directly over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the roasted poblano peppers in a bowl, cover with a lid or plastic wrap, and let them sweat for 15 minutes.

Once cooled, peel the skin from the poblano peppers, remove the stems and seeds, and slice them into thin strips (rajas). Set aside.