by Tami, sailing vessel Heart of Gold
Thin cream cheese with milk and add garlic. Cook onion over medium heat until caramelized, about 5 minutes. Add Poblano peppers to onions when they are almost done and cook until heated through. Let mixture cool.
Lightly brown flour tortillas in skillet (or microwave if you prefer). Spread cream cheese mixture over tortilla, put Poblano/onion mixture on 1/2 of tortilla and fold over. Cut in half. Continue with remainder of tortillas and mixture.
Serve with your favorite salsa.