Roast and peel the poblanos. Cut them in 1/2" pieces.

Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces.

Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper.

Add the cheese and serve.

Origin: Garry Howard
Posted By: Patricia Wriedt, Via:Recipe Source (S.O.A.R.)
Post Date: Sun, 29 Sep 1996