Herbed ricotta with roasted poblanos, taco filling

Roast the poblanos over an open fire, cover with a kitchen towel about 15 minutes to soften the skin, then remove seeds and skin and chop.

Combine the chopped poblanos and garlic with the ricotta.

Roast garlic in its skins in a skillet about 15 minutes until soft, slip off the skins and chop.

Chop cilantro, chive and thyme finely and add, going light for children.

Season with salt and pepper and mix.