Heat the poblano chile under the broiler for 5 minutes on each side or until it's blackened. Place the chile in a paper sack, close it and let the chile steam for 15 minutes. After this time, rub off the skin, remove the stem and seeds and cut into strips.
Preheat the oven to 350° F.
Break up the chorizo and cook it in a medium-sized cast-iron skillet until it’s done, about 5 minutes. Remove the skillet from the heat. Drain the excess grease, then top the chorizo with the cheese and poblano strips. Place in the oven and and cook for 15 minutes uncovered or until the cheese is bubbling.
Spoon out the melted queso flameado onto tortillas. Serve immediately.
If you can’t find asadero cheese, Chihuahua cheese is a good substitute. But if you can’t find it either, then use Muenster.