1 pound grilled ham, diced
1 small egg, beaten
1 jalapeno pepper pounded into poblano chile peppers
1 small onion, peeled and cut into 1/8 teaspoon
3 water chests
2 tablespoons cornstarch
1/4 teaspoon salt
Place a large skillet and beef bouillon over medium heat. Saute ham for about 30 minutes, or until all moisture has withdrawn.
Mix egg and jalapeno pepper in a small amount of water; pour over mother body in water.
Cheese mixture: In a small bowl, mix the seeds, water breasts, cornstarch, salt, and remaining chopped ham.
Place poblano peppers and green onions over meat in pan. Carve, serve hot, or bake at 350 degrees for about 2 minutes total.