Southwest Stuffed Poblanos

🥘 Ingredients

• corn
  ½ cup
• lime
  1 unit
• pepper jack cheese
  ½ cup
• poblano peppers
  2 pieces
• quinoa
  ½ cup
• roma tomato
  1 unit
• scallions
  2 pieces
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• vegetable oil
  1 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• small pot
• baking sheet
• small bowl
• paper towel
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve poblano peppers lengthwise and remove ribs and seeds. Dice roma tomato . Trim and thinly slice scallions , separating whites from greens. Zest and quarter lime .

   poblano peppers: 2 pieces, roma tomato: 1 unit, scallions: 2 pieces, lime: 1 unit
2. 

   2

   In a small pot , combine 1 cup water, 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 minutes . Drain any excess water if necessary.

   veggie stock concentrate: 1 unit, quinoa: ½ cup
3. 

   3

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

   vegetable oil: 1 tbsp, sour cream: 2 tbsp
4. 

   4

   Drain corn and pat dry with paper towel . Heat a drizzle of oil in a large pan , preferably ovenproof, over high heat. Add corn and cook, stirring occasionally, until lightly charred ⏱️ 4 minutes . Reduce heat to medium and add tomato, scallion whites, and southwest spice blend . Cook, stirring occasionally, until tomato breaks down ⏱️ 2 minutes . Season with salt and pepper. Turn off heat.

   corn: ½ cup, southwest spice blend: 1 tbsp
5. 

   5

   Stir cooked quinoa into pan with veggies and 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. Sprinkle evenly with pepper jack cheese . Heat broiler to high.

   pepper jack cheese: ½ cup
6. 

   6

   Transfer stuffed poblanos to middle rack. Broil or bake until cheese is melted and lightly browned ⏱️ 2 minutes . Remove from oven and top with lime crema and scallion greens. Divide between plates. Serve with remaining lime wedges on the side.