For a gas stove: Place peppers directly over the flame, using tongs to turn until all sides are charred.

Electric stove tip: Place peppers on a baking sheet and broil for about 2 minutes per side, until blistered and blackened.

Place roasted peppers in a brown paper bag folded over to close (or a bowl covered with plastic wrap) and let steam for 10 minutes.

Once cool enough to handle, gently peel off the skins by hand. Then remove seeds and membranes, and dice into ¼–½-inch pieces. (you will need about 1 cup of diced peppers)

At this time, dice any other ingredients you haven’t chopped yet.

In a large salad bowl, combine the roasted poblanos, mixed greens, cilantro, jicama, tomatoes, and red onion.

Garnish with extra toppings and tortilla strips, if desired.