Southwest Stuffed Poblanos

🥘 Ingredients

• Poblano peppers
  4 unit
• Roma tomatoes
  2 unit
• Southwest Spice Blend
  2 tbsp
• corn
  26.8 oz
• limes
  2 unit
• pepper
• pepper jack cheese
  1 c
• quinoa
  1 c
• salt
• scallions
  4 unit
• sour cream
  4 tbsp
• vegetable oil
  4 tsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve Poblano peppers lengthwise; remove ribs and seeds. Dice Roma tomatoes . Trim and thinly slice scallions , separating whites from greens. Zest and quarter limes (quarter both limes for 4 servings).

   Poblano peppers: 4 unit, Roma tomatoes: 2 unit, scallions: 4 unit, limes: 2 unit
2. 

   2

   In a small pot , combine 1 cup water (2 cups for 4 servings), veggie stock concentrate , and a big pinch of salt . Bring to a boil, then add quinoa , cover, and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, ⏱️ 15-20 minutes . TIP: Drain any excess water, if necessary.

   veggie stock concentrate: 2 unit, salt, quinoa: 1 c
3. 

   3

   While quinoa cooks, rub poblano halves with vegetable oil ; season with salt and pepper. Place cut sides down on a baking sheet . Roast on the middle rack until tender, ⏱️ 18-20 minutes . Meanwhile, in a small bowl, combine sour cream , lime zest, and a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until it reaches a drizzling consistency.

   vegetable oil: 4 tsp, sour cream: 4 tbsp
4. 

   4

   Drain corn and pat dry with paper towels. Heat a drizzle of oil in a large pan , preferably ovenproof, over high heat. Add corn and cook, stirring occasionally, until lightly charred, ⏱️ 4-6 minutes . If corn begins to pop, cover the pan. Reduce heat to medium and add tomato, scallion whites, and Southwest Spice Blend . Cook, stirring occasionally, until tomato breaks down, ⏱️ 2-3 minutes . Season with salt and pepper . Turn off the heat.

   corn: 26.8 oz, Southwest Spice Blend: 2 tbsp, salt, pepper
5. 

   5

   Stir quinoa into the pan with veggies; season with salt and pepper. Once poblanos are done roasting, stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each poblano half into the grain mixture. If the pan isn't ovenproof, transfer the mixture to a small baking dish and arrange stuffed poblanos in there. Sprinkle with pepper jack cheese . Heat the broiler to high or oven to 500°F.

   pepper jack cheese: 1 c
6. 

   6

   Transfer stuffed poblanos to the middle rack; cook or roast until cheese is melted and lightly browned, ⏱️ 2-3 minutes . Remove from oven and top with lime crema and grilled onions. Divide between plates. Serve with remaining lime wedges on the side.