Peel the onion.

Peel the garlic.

Thinly slice the onion and remove the germ from the garlic.

Chop the garlic and heat the olive oil in a large skillet.

Add the garlic and onion, and cook over medium-high heat, stirring.

Sauté until golden. Rinse the endives.

Trim the base of the endives and cut them into pieces.

Add the endives to the skillet and stir.

Add the honey and stir constantly until melted.

Add the chicken broth, stir, and bring to a gentle boil.

Reduce to low heat, cover, and rinse the bell peppers.

Cut the bell peppers in half, remove the seeds and white membranes.

Cut the bell peppers into pieces and add them to the skillet.

Mix well. Preheat the oven to 400°F (200°C). Stack the ham slices on a cutting board.

Cut the ham into strips and add them to the skillet.

Stir. Rinse the cilantro.

Chop the cilantro.

Add half of the cilantro to the skillet and stir.

Add half of the shredded cheese and mix.

Pour the mixture into a baking dish and spread evenly. Mix the remaining cilantro with the rest of the cheese.

Sprinkle on top and bake for 25 minutes.

It's ready!