Some of my fondest memories are cooking with my family in California. They inspired my love for cooking, so I am happy to share some of my family's simple yet satisfying recipes. Serves 6.

INGREDIENTS:

3 poblano or ancho chili peppers, sliced lengthwise
Monterey jack cheese (sub plant-based cheese)
JF Spicy Salt, to taste

PROCESS:

Barbecue the peppers over a high flame. Using tongs, turn them to char both sides. Be careful not to overcook the peppers. They should still have some ‘bite’ to them and shouldn’t be too soft. Once charred, add slices of Monterey Jack cheese inside, as Pops says ‘the mouth’ of the peppers, eyeball it! He uses about 2 slices of cheese per half pepper. Let the cheese melt and top with JF Spicy Salt.

 

Remove the peppers from the grill and let cool slightly, about 3-5 minutes. You don’t want the cheese to ooze everywhere. You want it to solidify a bit. Using a large knife or cleaver, chop the peppers very fine.

 

Serve in a bowl as a topping for any taco or use them as a delicious salad topping. For more on this and to watch Pops cooking these check out my Instagram highlight “Tacos with Pops.”