Poblano con queso
Ingredients
- 1 poblano pepper
- Enough Monterey Jack to fit inside
- 3 tortillas
Utensils
- Cutting board & knife
- Skillet or griddle
- Spatula
Instructions
- Cut off the end of the pepper and stuff the cheese inside.
- Roast the pepper under the broiler until the skin is nice and crispy.
- Dice the pepper & cheese up.
- Fry it up, divide into three equal piles, and put a small tortilla on each.
- Flip over and top with pickled onion, pico, or sauce.
If you want meat too, try ~175g chicken thighs with Mexican meat marinade sort of (half of that recipe)
Cutting Board
Several sizes live in the kitchen. A damp towel underneath stops it sliding.
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