4 md Red potatoes
2    Poblano peppers
1 md Onion, chopped
1 ts Epazote leaves, crushed
Vegetable oil
Salt and pepper to taste
Mozzarella cheese, shredded
- Optional

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

Cook the potatoes in a steamer, e 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.

Patricia Wreidt