Saturday, March 15, 2014
South of the Border Breakfast
This morning I took a trip to Mexico. Well, not really! I never left my kitchen in New Jersey. I sauteed two poblano peppers with an onion and two minced cloves of garlic in 1 teaspoon of olive oil. I added a few turns of freshly cracked pepper and a pinch of seasoned salt. When the peppers and onions were completely wilted, I folded it all into a warm flour tortilla. To round out my breakfast, I had a fresh mango that I peeled and sliced into chunks. HEALTHY AND SO DECADENT!