Sautéed Poblano Peppers
A fresh poblano pepper, often sold north of Mexico under the name pasilla. Image source: Wikipedia, GNU Free Documentation License.
The dish serves two.
- 2 Poblano peppers, cut in 2x2 cm slices.
- half head of garlic, cut in 0.5x0.5 cm slices.
- half tomato, cut in 1x1 cm slices.
- 2 oz of Manchego cheese, cut in 1x1 cm slices.
- 1/3 bunch of parsley, cut in 1x1 cm slices.
Manchego. Image source: Wikipedia, GNU Free Documentation License.
How to prepare
1. Cut the 2 Poblano peppers in approximately 2x2 cm slices.
2. Place the sliced pepper in a skillet mixed with one spoon of olive oil. Turn on medium heat.
3. When the pepper is softened, add garlic and mix.
4. Add tomatoes.
5. Towards the end, add parsley and mix.
6. Add Manchego cheese and mix, remove after less than a minute.
The garlic, parsley and Manchego are essential to add flavor to this dish. Poblano peppers are the main texture "vehicle", stabilized by the garlic. Tomato adds moisture.