Roasted Poblano Chile Salad With Smoked Fish Or Chicken

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Frontera Fiesta
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 small red onion, sliced into 1/4-inch thick rounds

3 tablespoons sherry vinegar OR 4 1/2 tablespoons cider vinegar

1 pound (6 medium-large) fresh poblano chiles

1 tablespoon vegetable or olive oil

1 large white onion, sliced 1/4-inch thick

3 garlic cloves, peeled and finely chopped

1/2 teaspoon dried oregano, preferably Mexican

Salt, about 1/2 teaspoon

About 1 teaspoon chopped fresh thyme, plus 4 sprigs for garnish (optional)

3/4 cup coarsely shredded smoked fish (like whitefish or trout) OR 3/4 cup coarsely shredded smoked chicken

16 small lettuce leaves, for lining the plates

1/4 cup crumbled Mexican queso fresco or pressed, salted farmer’s cheese

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