This is a super simple side or appetizer – the essence of our region and the season. This Mexican-inspired dish also makes ridiculously delicious vegetarian taco filling.
- 4 to 6 whole, fresh Poblano Peppers
- 1/3 lb. of queso fresco cheese (available in most Mexican markets and increasingly at supermarkets)
- 3 tablespoons extra-virgin olive oil
- Juice of 2 limes
- ½-bunch fresh cilantro minced
- Sea salt and freshly cracked black pepper – to taste
- Over open gas stove flame or in a cast iron pan over high heat, place the whole peppers and turn frequently to blister the skins over most of the pepper. Remove the blistered peppers and place in plastic bag to steam them; this makes removing the charred skin easier, which is next step. Remove stem, slice pepper lengthwise, and remove all seeds.
- Cut peppers length-wise into julienned strips. Lay strips on a platter. Drizzle with olive oil and fresh lime juice. Top with crumbled queso fresco cheese and minced cilantro. Salt and pepper to taste.