Skillet Seared Onions & Peppers

*To slice the onion, cut in half, through the core. Remove the core, then place the onion on a cutting board with the ‘flat side’ down. Following the natural lines of the onion, slice into 1/4" curved pieces. Be sure to follow the ‘curvature’ of the onion to avoid large unusable onion portions.
*To slice bell peppers, trim each end, then cut in half ‘lengthwise’ exposing the seeds and membrane. Using a small knife, ‘cut out’ the seeds and membrane and discard. Place the pepper portions, skin side down, on a cutting board and slice into 1/4" thick lengths. If necessary cut in half before slicing to maintain a roughly 2 1/2" length.

Yield: 10 Ounces/2 Cups
1 Tablespoon Vegetable Oil
8 Ounces (Approximately 1 Medium) Yellow Onion, peeled, cored, sliced 1/4" thick
2 Ounces (1 Small Pepper) Green Bell Pepper, stemmed and seeded, julienne sliced 1/4" thick, 2 1/2"-3" long
2 Ounces (1 Small Pepper) Red Bell Pepper, stemmed and seeded, julienne sliced 1/4" thick, 2 1/2"-3" long
2 Ounces (1 Medium Pepper) Fresh Poblano Chile Peppers, stemmed and seeded, julienne sliced 1/4" thick, 2 1/2"-3" long
1 1/2 Teaspoons Dean & Danny’s Mesquite Poultry & Seafood Seasoning

Preparation:
  1. Heat the oil in a large sauté skillet/fry pan over high heat.
  2. Add the onions, toss to coat with the oil, then sauté for 45-60 seconds, tossing frequently.
  3. Add all the peppers, blend evenly with the onions and continue cooking an additional 2-2 1/2 minutes, until the onions and peppers are ‘seared’ and approximately half-cooked - be careful not to overcook and cause the vegetables to lose all texture.
  4. Remove from the heat and evenly sprinkle with the Mesquite Poultry & Seafood Seasoning - blend all seasoning evenly with the onions and peppers.
  5. IMMEDIATELY spread the onion pepper mixture on a clean tray and chill as quickly as possible to prevent overcooking.