QUESO FRESCO AND WATERCRESS SALSA

Place jalapeños, serrano, tomatoes and tomatillos on a comal or skillet over medium heat. Roast, turning frequently with tongs, until char spots appear on all sides; about 10 minutes.

Place ¼ piece onion, garlic cloves, roasted chiles, tomatoes, tomatillos, garlic salt and oregano in a food processor or blender. Pulse 3-4 times for a chunky consistency. Set aside.

Slice remaining piece of onion. Heat oil in a large sauté pan over medium heat. Add onion slices and stir until tender; about 3 minutes. Add roasted poblano strips and cook for 2 minutes. Pour in chunky salsa, bring to a boil and continue cooking for 5 minutes. Stir in watercress, add queso fresco and turn off heat.

Serve as a side to breakfast eggs or wrapped up in a corn tortilla as a taco.