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1
Roast poblanos over gas stove burner or beneath broiler, turning frequently, until blistered and beginning to blacken in spots.
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2
(Stove top is best, but if you dont have a gas burner, use the broiler carefully do not overcook need to have firm texture) Place hot poblanos in paper bag, fold bag to close and allow peppers to steam 5 minutes.
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3
Preheat oven to 350?F.
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4
While peppers are steaming, lightly spray interior of 12 inch non-stick skillet with non-stick cooking spray.
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5
Heat over medium high heat until hot and add potatoes in a single layer.
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6
Cover and cook over medium high heat for 4 minutes without stirring.
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7
Remove lid, and turn potatoes over, re-cover and continue to cook over medium high heat 4 minutes.
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8
Do not stir this allows potatoes to lightly brown on the edges which contributes a great texture to the finished dish.
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9
Repeat steps one more time and cook an additional 4 minutes.
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10
While potatoes are cooking, remove peppers from bag, cut each pepper open, remove stems, seeds and veins, and open up to flatten each pepper onto cutting surface, skin side up.
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11
Scrape off blistered skin (ok if some remains) and slice peppers into 1/4 inch strips.
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12
When potatoes have cooked a total of 12 minutes, remove lid and stir pepper strips into potatoes.
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13
Add 1 cup heavy cream, stir and continue to cook over medium high heat, uncovered, until cream thickens 2-3 minutes.
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14
Stir in cheese, remove from heat and cover.
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15
Bake Taco Shells according to package directions until desired degree of crispness.
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16
Spoon potatoes rajas into warm taco shells and serve.
