---
title: Pork Chili n Cheese Stuffed Poblanos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-chili-n-cheese-stuffed-poblanos-614b489f2f7ffa15207cfb82
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Soy
tags:
  - Spicy
  - Carb Smart
  - Pork
  - Weeknight Dinner
rating: 4.5
rating_count: 13100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the bold delicious flavors with some suggesting extra herbs or spices for a deeper taste
  - theme: Ease of prep
    text: Generally easy to make with clear instructions though a few found it more hands on than expected
image: "https://images.recipes.furrysalamander.com/pork-chili-n-cheese-stuffed-poblanos.avif"
---
@poblano pepper{2%unit}
@yellow onion{1%unit}
@black beans{1%can}
@ground pork{1%lb}
@tomato paste{2%tbsp}
@white cheddar cheese{1%cup}
@roma tomato{1%unit}
@lime{1%unit}
@smoky red pepper crema{¼%cup}
@southwest spice blend{1%tbsp}
@chicken stock concentrate{1%unit}
@hot sauce{1%unit}
@cooking oil{2%tbsp}
@water{¼%cup}

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

Place poblano halves on a #baking sheet{} and rub all over with half the cooking oil. Season with salt and pepper. Roast on top rack until browned and softened ~{15%minutes} to ~{18%minutes}.

In a #small bowl{}, combine diced tomato, 2 tbsp chopped onion, half the lime zest, and a squeeze of lime juice. Season with salt and pepper. In a separate #small bowl{}, combine smoky red pepper crema, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat remaining cooking oil in a #large pan{} over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened ~{4%minutes} to ~{5%minutes}. Add ground pork and southwest spice blend, season with salt and pepper. Cook, breaking meat into pieces, until browned and cooked through ~{4%minutes} to ~{6%minutes}.

Add tomato paste, chicken stock concentrate, half the black beans, and ¼ cup water to the pan with pork filling. Stir until mixture is saucy and thoroughly combined ~{1%minute} to ~{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. Evenly sprinkle with white cheddar cheese. Return to oven until cheese melts ~{3%minutes} to ~{4%minutes}.

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