4 fresh poblano chilies
3 ounces teleme cheese, cut into thin slices
8 large radishes, minced (about ½ cup)
8 green onions, including tender greens, minced (about ½ cup)
1 teaspoon olive oil
1/3 cup crema (Mexican sour cream), or 1/3 cup regular sour cream, thinned with 2 tablespoons half-and half
2/3 cups chopped fresh cilantro
1. Preheat broiler. Place chilies on a broiler pan and broil until the skins are charred and blistered, 2-3 minutes on each side. Place chilies in a plastic bag, or wrap them in a towel, to sweat for 5 minutes. Using your fingers, peel off the skins. Cut a lengthwise slit in the chili and remove the seeds, but leaving the stem intact. Rinse and pat dry.
2. Divide the cheese evenly among the chilies, slipping the slices through the slits. Sprinkle about 1 tablespoon of radish and green onion onto the cheese in each chili. Pinch the edges of the chilies closed.
3. In a skillet over medium heat, warm the oil. When the oil is hot, place the filled chilies in the skillet and press them with the flat portion of a wooden spoon or spatula. Cook until the cheese begins to melt, 2-3 minutes. Turn and press again, cooking another minute.
4. Transfer the chilies to a serving plate and drizzle with crema. Top with cilantro and remaining radishes and onions.