Season the asada with Blackstone SPG, Chef Merito Meat Seasoning, and the lemon juice. Mix well and set aside.
Place the poblano peppers on the Blackstone over medium heat and cover with a dome. Cook, turning occasionally, until the skins are charred and the peppers are softened.
Remove the poblanos from the griddle and let cool slightly. Peel off the charred skin, remove the seeds, and slice into strips.
Warm the corn tortillas on the griddle. Sprinkle cheese evenly over each tortilla and allow it to melt.
Place a strip of poblano over the melted cheese, then add a little more cheese on top. Let it melt until the cheese fuses together.
Cook the asada on the Blackstone until tender and cooked through, then layer the meat over the cheesy poblano tortillas.
Finish each taco with cilantro, onion, salsa, and an extra squeeze of lemon. Add optional toppings if desired.
Serve hot with extra salsa and a side of beans or rice, if desired.
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