1. Preheat the oven to 450 degrees F. Place the whole poblano peppers and the bell pepper on a rimmed baking sheet, and roast for 15-20 minutes, until the skin of the peppers is charred and slightly blackened. Rotate the peppers halfway through the to char evenly on both sides.
  2. While the peppers are still hot, place them in a heatproof bowl. Cover the bowl with plastic wrap to steam the peppers for 10 minutes. Then, carefully transfer the peppers to a cutting board, and peel off the charred outer skin from each one – do not rinse the peppers. Remove the stem, and the seeds from each. Dice the roasted peppers. Set aside.
  3. Heat a medium size cast iron skillet over medium heat. Drizzle the avocado oil in the skillet, then add the chopped onion. Cook for 3 minutes, then add the chopped mushrooms and garlic, cook for another 5-7 minutes until softened and lightly caramelized. Remove the mushroom and onion mixture to a plate, set aside.
  4. Drizzle another teaspoon of avocado oil into the skillet. Layer ½ of the grated Kerrygold Skellig cheese. Crumble the ½ of the queso fresco on top. Add the mushroom and onion mixture on top of the cheese in an even layer. Add the chopped peppers to the skillet as well, reserving a few for the top.
  5. Layer on the remaining grated Skellig cheese, and queso fresco, and bake 6-8 minutes until the cheese is melted, bubbling, and golden brown. Top with chopped tomato, the remaining peppers, cilantro leaves, and squeeze of lime juice.
  6. Serve with warm tortilla chips.


Recipe by Lion’s Bread.