Stir together the salsa, créma, and all but a small handful of the pepper strips in a heavy round 8 by 3 inch-deep flameproof casserole or heavy 8-inch pot. Bring to a boil over medium heat and cook until lightly thickened, about 4 minutes.
While the sauce is simmering, warm the tortillas.
Add the cheese to the salsa mixture all at once and stir until melted, about 4 minutes. Remove from the heat and stir well until smooth. Scatter the remaining chile strips and the cilantro over the top and serve immediately, letting guests spoon some of the quesofundido onto the warm tortillas and eat them out of hand.
Serve a little pico de gallo or diced fresh tomatoes on the side.