1cupcherry tomatoes cut into quartersI ran mine through the salad spinner to pull out some of the juices
1poblano pepper finely chopped
Two or three tomatillos
Oil or butter
Dry cook chopped poblano over high heat in a cast iron pan until charred, about four minutes. Reduce heat to medium and add tomatoes. Cook for another minute or two. Remove from heat then add tomatillos. Cool to at least room temperature.
Preheat oven to 425
Combine flour, cornmeal, baking powder, and salt. Cut in butter. Chill if necessary. Add yogurt, starting with one cup, then a quarter cup at a time until it just holds together. Fold a few times to form a disc. Cool again if necessary. Dust cutting board or stone with cornmeal. Roll out into a rectangle. Add tomato filling and fold over. Roll into a square about one inch thick. Cut into 2 1/2 or spinach squares and bake until golden brown, about 15 minutes.
charred tomato and poblano biscuits https://www.recipefiction.com/2014/08/charred-tomato-and-poblano-biscuits.html