Cook onion and poblano pepper in hot oil in a large skillet over medium heat for about 5 minutes or until tender, stirring occasionally. Stir in shredded pork. Cook and stir for 2 to 3 minutes or until the mixture is heated through.
Spoon about ½ cup of the pork mixture onto each tortilla. Top each with 2 tablespoons tomato, 1½ tablespoons Cheddar, 1 tablespoon sour cream, and ½ tablespoon cilantro. Roll up the tortillas and cut in half to serve.
Tip: To warm tortillas, wrap in foil and place in a 350°F oven for 10 minutes.