The charred poblano peppers elevates this simple avocado toast. Eat as a delicious breakfast or snack!
- 1 poblano pepper sliced
- 1 tbsp oil
- 1 avocado
- ¼ tsp salt
- ¼ cup yellow onion finely minced
- 1 tsp lime juice
- 2 tbsp cilantro chopped
- 2 slices bread toasted
- ¼ cup queso fresco crumbled
- In a medium sauté pan over medium heat, add in oil and poblano peppers. Cook for 10-15 minutes until softened and slightly charred. Sprinkle with salt. Set aside.
- In bowl, mash avocado to desired consistency. Add in salt, lime juice cilantro and minced onion. Spread avocado over toasted sliced bread. Top with sautéed peppers and queso fresco.