1 large ear of corn
1/2 large red pepper
1/2 red onion
1 jalapeno
1 zucchini
10-15 cherry tomatoes
2/3 cup black beans cooked in garlic and cumin infused water
1/2 cup dried quinoa
1 cup chicken broth
3 poblano peppers
2 ounces fresh cow's cheese or Monterey Jack (we used Nicasio Valley's Loma Alta : Aged 3-6 weeks in 8-inch rounds. Buttery, yet firm, with nutty undertones.)
salt
pepper
lime
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