In a medium skillet, heat a teaspoon of oil and sauté the zucchini on medium heat for 5 minutes. Season with salt and pepper.
At the same time, burn the poblanos on the open flame until they are black. Rotate them with a pair of tongs. Place in a dish and cover for 10 minutes. Scrape everything burned; the easiest is to do it under the tap. Cut the top of the peppers and remove the seeds.
Dice the roasted poblanos, mix with the goat cheese. Season with salt and pepper and stir.
Heat a skillet or griddle over medium heat. Place two tortillas on top, turn after 10 seconds and fill with a quarter of the goat cheese mixture, place 1/4 of the cooked zucchini and fold the tortilla.
Cook for 1 minute and turn, cook until the cheese melts and the tortillas are toasted and crispy.
Cut into triangles and serve immediately sprinkled with cilantro.
