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Time
35 min
Level
Basic
Author
hellofresh

Southwest Stuffed Poblanos | with Quinoa and Corn

veggie
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Adjust an oven rack to the middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos through stem, then remove seeds and ribs. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest lime until you have 1 tsp; quarter lime.
2
Bring 1 cup water, stock concentrate, and a large pinch of salt to a boil in a small, lidded pot. Once boiling, add quinoa, cover, and reduce heat to low. Simmer until quinoa is tender and water has evaporated, 15-20 minutes. (TIP: If not all water evaporates, drain excess.)
3
While quinoa cooks, rub poblano halves with oil; season with salt and pepper. Place on a baking sheet cut sides down. Roast on middle rack until tender, about 20 minutes. Meanwhile, in a small bowl, combine sour cream, lime zest, a squeeze of lime juice, and 2 tsp water. Season with salt and pepper.
4
Drain corn and pat dry with paper towels. Heat a drizzle of oil in a large, oven-safe pan over high heat. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes. (TIP: If corn begins to pop, cover pan.) Reduce heat to medium and add tomato, scallion whites, and Southwest Spice. Cook, stirring occasionally, until tomato breaks down, about 2 minutes. Season with salt and pepper.
5
Stir cooked quinoa into pan with veggies; season with salt and pepper. Once poblanos are done roasting, stuff each with as much of the grain mixture as will fit. Place in pan with remaining grain mixture, nestling each poblano half in the grains. (TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle evenly with cheese. Heat broiler to high.
6
Transfer pan with stuffed peppers to middle rack of oven. Broil until cheese is melted and lightly browned, 2-3 minutes. Remove from oven, then top with lime crema and scallion greens. Divide among plates. Serve with any remaining lime wedges on the side for squeezing over.
Micro nutrients
Total weight
419.46g
Carbs
78.43g
Dietary fiber
9.78g
Sugar
12.16g
Fats
20.73g
Saturated
8.07g
Poly
3.78g
Mono
3.81g
Trans
0.1g
Proteins
19.85g
Calcium
97.2%
Iron
50.19%
Magnesium
35.45%
Vitamin A
72.79%
Vitamin C
248.59%
Vitamin B6
0mg
Vitamin D
0mcg
Sodium
68.94%
Potassium
46.86%
Cholesterol
21.52%
Percentages are based on a diet of 2000 calories a day.
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