INGREDIENTS
5
Poblano peppers
2
Red bell peppers, cut into quarters
1/2 cup
Chicken or vegetable broth, low-sodium
1 1/2 cups
Salsa
1 pinch
Cayenne pepper
1 pinch
Sea salt, fine
1 tbsp
Cider vinegar
1 cup
Cashews
12
Corn tortillas
1 cup
Cheddar cheese or nondairy cheddar-style cheese, sharp
3
Split, skin-on