Grilled Poblanos With Spiced Potatoes And Halal Cheese Recipe

About this recipe

A hearty and flavorful dinner featuring smoky grilled poblanos, tender spiced potatoes, and melted halal-friendly cheese. Perfect for a satisfying evening meal.

Ingredients

• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 1 Block Greek Feta Cheese 900g
• - Filippo Berio Mild Light Olive Oil
• 12.5 Kg Top-Op Cooking Salt 12.5kg

Instructions

1. 1. Char the green peppers under the broiler, turning them every three minutes or so, until they are blackened on all sides. Remove the peppers, turn off the broiler, and place the peppers in a plastic bag. Let them steam for 15 minutes. Remove the skin and seeds, and roughly chop.
2. 2. Meanwhile, place the sliced green peppers in a large pot. Cover with cold water, add 1 tablespoon of salt, and bring to a boil over medium heat. Cook until the peppers can be easily pierced with a fork, about 15 minutes. Reserve 1/2 cup of the cooking water and drain the rest.
3. 3. Peel the garlic and roughly chop it. Pour the reserved cooking water into a blender. Add the chopped garlic and the chopped green peppers. Blend the mixture until it reaches a chunky consistency.
4. 4. Heat the olive oil in a large skillet over medium heat. Pour in the green pepper mixture and cook for 5 minutes, stirring occasionally. Add the cooked green peppers to the skillet and stir to coat them in the sauce. Let cook for 7 minutes, stirring occasionally.
5. 5. Crumble the halal cheese and add it to the skillet. Cover and cook for about 1 minute, or until the cheese has softened. Serve hot.