I had a recipe for stuffed poblano peppers fried in oil, and I abbreviated it to cooking chopped poblanos with ground pork and a small tomato. I added ground canela and cloves for seasoning. At the end I threw in two eggs, creating a delicate texture. It would probably have tasted good with some kind of savory tomato sauce.
(Photo: The Pyrenees near Vall de Nuria, Spain.)
365 Days of Food 