Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        Red potatoes
   2                    Poblano peppers
   1      medium        Onion -- chopped
   1      teaspoon      Epazote leaves -- crushed
                        Vegetable oil
                        Salt and pepper -- to taste
                        Mozzarella cheese -- shredded - optional

Preparation:

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. Patricia Wreidt