Char the Poblano Pepper
PlaceÂ the whole pepper over the gas range of your stovetop, turning the peppers every few minutes until charred on all sides (if you donâ€™t have a gas range, you can roast them under the broiler). Place the peppers in a paper bag for 5 to 10 minutes to help loosen the skins. The skins should slide right off. Slice the peppers open, remove the seeds, slice into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the red onion, season with salt, and sauteÂ until browned about 5 minutes. Add the garlic and oregano, and saute another minute or two. Remove from the pan and set aside.
Add remaining oil to the pan over medium-high heat. When hot, add the squash and saute, turning the pieces frequently until nicely browned.
Add the poblano strips, squash blossom strips, and reserved onions. Continue to cook another couple of minutes, stirring constantly. Taste and season with salt.
Heat the tortillas and scoop the vegetable mixture into the warm tortillas. Top with avocado and microgreens, and serve with lime wedges and hot sauce.
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