Pork Chili ’n’ Cheese Stuffed Poblanos

Name: Pork Chili ’n’ Cheese Stuffed Poblanos with Black Beans, Fresh Salsa & Smoky Red Pepper Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 unit Poblano Pepper; 1 Onion; 13.4 oz Black Beans; 10 oz Ground Pork; 1 1/2 oz Tomato Paste; 1/2 cup Cheddar Cheese; 1 Tomato; 1 Lime; 2 tbsp Smoky Red Pepper Crema; 1 tbsp Southwest Spice Blend; 1 unit Chicken Stock Concentrate; 1 tsp Hot Sauce; 2 tsp Cooking Oil; Salt; Black Pepper

with Black Beans, Fresh Salsa & Smoky Red Pepper Lime Crema

By Recipe0 System

Mild, earthy, sweet, and perfect for stuffing, poblano peppers are one of our favorite ingredients to use for quick (and delicious!) weeknight dinners. Speaking of stuffing, we combined saucy pork with black beans and Southwestern spices for a protein-packed twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty cheddar, a scattering of fresh tomato salsa, and a drizzle of smoky red pepper–lime crema. Yep, these packed peps are sure to satisfy.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Poblano Pepper
1 Onion
13.4 oz Black Beans
10 oz Ground Pork
1 1/2 oz Tomato Paste
1/2 cup Cheddar Cheese
1 Tomato
1 Lime
2 tbsp Smoky Red Pepper Crema
1 tbsp Southwest Spice Blend
1 unit Chicken Stock Concentrate
1 tsp Hot Sauce
2 tsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve poblanos lengthwise; remove stems and seeds. Dice tomato. Halve, peel, and finely chop onion. Zest and quarter lime. Drain and rinse beans.
2

Place poblano halves on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper.

Roast on top rack until browned and softened, 15-18 minutes.
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.
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, 4-5 minutes.

Add pork* and Southwest Spice; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
5

Add tomato paste, stock concentrate, half the beans (use the rest as you like), and ¼ 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, 1-2 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 cheddar.

Return to oven until cheese melts, 3-4 minutes.
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.

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