Cheesy Stuffed Mexican Meatloaves

Place rice, 1¾ cup water, and a large pinch of salt in a medium, lidded pot. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.

In a medium bowl, combine pork, scallion whites, panko, Southwest Spice, and 2 tsp salt. Quarter mixture; flatten into ½-inch-thick rounds. Set aside half the cheese for topping. Divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create four 1-inch-tall loaves.

Place meatloaves on one side of a lightly oiled baking sheet. Toss poblanos on other side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Bake until meatloaves are just cooked through and poblanos are lightly browned and tender, 15-20 minutes. Remove baking sheet from oven and top meatloaves with remaining cheese. Return to oven and bake until cheese has melted, about 2 minutes longer.

Meanwhile, finely dice tomatoes. Combine tomatoes, half the scallion greens, half the lime zest, and a squeeze of lime juice in a small bowl. Season generously with salt and pepper. In a separate small bowl, combine sour cream, a squeeze of lime juice, remaining lime zest, and a pinch of salt.