Pork Chili 'n' Cheese Stuffed Poblanos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black beans
  26.8 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• ground pork
  20 oz
• hot sauce
  2 tsp
• lime
  2 unit
• pepper
• poblano pepper
  4 unit
• roma tomato
  2 unit
• salt
• smoky red pepper crema
  4 tbsp
• tomato paste
  3 oz
• white cheddar cheese
  1 c
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• small bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve poblano pepper s lengthwise; remove stems and seeds. Dice roma tomato . Halve, peel, and finely chop yellow onion . Zest and quarter lime . Drain and rinse black beans .

   poblano pepper: 4 unit, roma tomato: 2 unit, yellow onion: 2 unit, lime: 2 unit, black beans: 26.8 oz
2. 

   2

   Place poblano halves on a baking sheet and rub all over with a drizzle of cooking oil . Season with salt and pepper . Roast on top rack until browned and softened, ⏱️ 18 minutes .

   cooking oil: 2 tsp, salt, pepper
3. 

   3

   Meanwhile, in a small bowl , combine tomato, 2 TBSP onion (4 TBSP for 4 servings), half the lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl , combine smoky red pepper crema , remaining lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   smoky red pepper crema: 4 tbsp
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, ⏱️ 5 minutes . Add ground pork and Southwest Spice Blend ; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 6 minutes .

   ground pork: 20 oz, Southwest Spice Blend: 2 tbsp
5. 

   5

   Add tomato paste , chicken stock concentrate , half the beans (use the rest as you like), and 1/4 cup water to pan with pork filling. (For 4 servings, use all the beans and 1/3 cup water.) Stir until mixture is saucy and thoroughly combined, ⏱️ 2 minutes . Season generously with salt and pepper. Once poblano halves are done roasting, remove sheet from oven. Stuff with up to half the filling (save the rest for serving). Evenly sprinkle with white cheddar cheese . Return to oven until cheese melts, ⏱️ 4 minutes .

   tomato paste: 3 oz, chicken stock concentrate: 2 unit, white cheddar cheese: 1 c
6. 

   6

   Divide remaining filling between plates; top with stuffed poblanos, salsa, and crema. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side.

   hot sauce: 2 tsp