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!