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1
Preheat your broiler to high.
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2
On a large baking sheet that has been lined with foil, place all of the peppers (red bell, poblano, hatch and jalapeno).
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3
Broil for about 8 minutes until all sides have blackened, rotate the peppers every 2 minutes or so.
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4
Remove the peppers from heat and transfer them carefully and immediately to a large paper bag.
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5
Seal tightly.
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6
Let sit for at least 30 minutes.
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7
The steam from the peppers will help release the skin.
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8
While your peppers are cooling, prepare your potatoes.
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9
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
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10
Add the potatoes, season with a generous amount of salt and black pepper, and fry for about 10 minutes, stirring often until they are brown, crispy and cooked through.
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11
Remove from heat and set aside.
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12
Once the peppers have sat at room temperature for at least 30 minutes, remove them carefully from the bag and peel the skin off.
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13
Cut them in half lengthwise and remove the seeds and stem.
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14
Slice each pepper in 1/4 inch strips.
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15
Set aside.
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16
In a large nonstick skillet, heat the olive oil over medium heat.
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17
Add the onion and cook until tender, about 6 minutes.
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18
Decrease the heat to low and and add the pepper strips.
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19
Stir in the cilantro, oregano, a dash of salt and black pepper, sour cream, cotija cheese and parmesan cheese.
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20
Cook over low heat, stirring continuously until all of the cheese is melty.
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21
You may need to add a little bit of water to thin out the mixture if it is too thick.
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22
Remove from heat.
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23
Serve immediately with fried potatoes on charred corn tortillas garnished with fresh cilantro, cotija cheese and fresh cherry tomatoes.
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24
Enjoy!
