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1
Preheat oven to 425 degrees F. Add whole poblanos to a roasting sheet, and place into the oven, cooking until peppers are nice and charred and skin is completely blistered.
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2
Once blistered, carefully place peppers into a bowl and cover with plastic wrap to let steam.
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3
This process allows the thicker skin of the peppers to pull off super easy.
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4
Meanwhile, warm a skillet on medium heat.
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5
Add oil and let it come up to temperature.
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6
Add potatoes and get them nice and brown, flipping once or twice.
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7
This will only take about 8 minutes or so.
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8
When potatoes are caramelized, add cooked beef (I used leftovers from the previous night).
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9
Cook for only a couple of minutes, then remove from heat.
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10
Season to taste.
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11
Carefully peel poblanos.
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12
Discard skin.
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13
Take your knife and, working from the stem area, make a slit lengthwise toward the tip, not going all of the way through.
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14
Carefully pry open and discard any seeds.
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15
Take a couple of slices of provolone cheese and add into the pepper.
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16
Top with half of the potato and beef mixture, then top with half of the mozzarella cheese.
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17
Repeat with remaining pepper.
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18
Pop into a 350 degrees F oven, just until cheese is nice and bubbly.
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19
Remove, and serve.
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20
Drizzle salsa over, and serve with avocado, if desired.
