Pork Chili ’n’ Cheese Stuffed Poblanos
with Black Beans, Fresh Salsa & Smoky Red Pepper Lime Crema
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Poblano Pepper
1 unit
Yellow Onion
13.4 ounce
Black Beans
10 ounce
Ground Pork
1.5 ounce
Tomato Paste
½ cup
White Cheddar Cheese
(ContainsMilk)1 unit
Roma Tomato
1 unit
Lime
2 tablespoon
Smoky Red Pepper Crema
(ContainsMilk, Soy)1 tablespoon
Southwest Spice Blend
1 unit
Chicken Stock Concentrate
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Cooking Oil
Kosher Salt
Pepper
• 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.
• 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 (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.
• 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 (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.
• 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.