Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop cilantro. Roughly chop the escarole into bite-sized pieces. Peel and small dice the onion. Remove the ribs and seeds from the poblano pepper, then dice it finely. Thinly slice half the jalapeño into rings, removing the seeds. Remove the seeds from the rest of the jalapeño and dice finely. Grate the cheddar cheese.