Directions

• Place jalapeños and poblanos on a sheet pan. Place under a preheated broiler set to high for 15 minutes, turning halfway through cooking time. When ready, place in plastic bag to steam. Set aside.
• In a large skillet at medium heat, preheat 2 tablespoons of oil for 3 minutes. After 3 minutes, add the onions. Sauté for 5 minutes. Prepare quick fresh salsa while onions saute.
• In the blender add the tomatoes, serrano peppers, garlic, oregano, water, salt and pepper to taste. Blend on high until smooth, taste for salt.
• When ready, add the tomato sauce to skillet and cook for 8-10 minutes or until sauce becomes darker and thicker. Remove poblanos and jalapeños from the plastic bag, Remove the blistered skins and slice into thin strips. If you prefer, you can remove the seeds from the jalapeños. Add the rajas or strips to the simmering salsa. Cook for 3 minutes.
• When you are ready, fold in the cubed queso panela or queso fresco. Stir to cover cheese in salsa. Cook for 2 more minutes. Serve right away or turn heat to lowest setting and keep warm for 10 minutes. Serve with refried beans, avocado slices and warm tortillas.