Whenever possible, I will work into conversation how much I love mango salsa. Mangos in general, really. I always do the same mango, jalapeno, bell pepper, red onion, cilantro and lime juice.
So I had this pineapple sitting around, looking awesome, but it really needed to be dealt with. I also had these poblanos... This guy at work brought them in from his garden, and insisted they were Anaheims. They were clearly not.
Those are poblanos. They tasted like poblanos, too. Poblanos are great grilled/ roasted, like you would do with a bell pepper. My mom makes this quesadilla with roasted poblanos and mozzarella and Serano ham. To clarify, she's never made this for me, she just makes it for herself and then calls me and tells me about it, like once a week.
So I've had roasted poblanos on my mind, and I had that very nearly overripe pineapple. I grilled the peppers on this neat little stovetop grill I just got, diced them up with the pineapple, some cilantro, scallion, and lime juice. I might need to make this more often, it's a nice switch from mango. The almost caramel-y sweetness of the pineapple works with the smokey poblano. I made some chili-rubbed chicken to go with it. (Yeah, I made a protein to go with the topping, not the other way around.)
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