Pork Chili ’n’ Cheese Stuffed Poblanos

• 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.

• Meanwhile, in a small bowl, combine tomato, 2 TBSP onion, 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 SERVINGS: Use 4 TBSP onion.

• 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.

• Add tomato paste, stock concentrate, half the beans, and ¼ cup water to pan with pork filling. Stir until mixture is saucy and thoroughly combined, 1-2 minutes. Season generously with salt and pepper. • Once poblanos are done, remove sheet from oven. Stuff poblanos with up to half the filling. Evenly sprinkle with cheddar. • Return to oven until cheese melts, 3-4 minutes. • 4 SERVINGS: Use 1/3 cup water and all the beans.