Roast poblano peppers over an open flame until all sides are blistered, place in a container with a lid and allow peppers to sweat for at least 8 minutes.

Cook ground beef on medium high heat until no longer pink then drain.

Meanwhile, peel and devein poblano peppers using gloves then set aside.

Add olive oil to pan, cook potatoes on medium high heat for 10 minutes, stirring occasionally.

Add onions and tomatoes to potatoes, cook for 2 minutes before stirring in ground beef.

Season with salt, chili and garlic powder. Cook for 5 minutes longer
to allow flavors to meld.

For each plate, lay out two poblano peppers, smear on two tablespoons of yogurt, add four tablespoons of ground beef mixture, top with one tablespoon of yogurt, sprinkle on 2 tablespoons of cotija cheese, top with cherry or chopped tomatoes to your liking. Dress with Jalapeños or your favorite salsa!

Tip: Use leftover beef mixture for a delicious breakfast hash by adding eggs, sunnyside or scrambled.