准备

Make the pepitas

• 将油，糖，辣椒，小茴香和1/8茶匙混合。用低火在小的不粘锅中盐盐，然后经常煮，搅拌，直到糖溶解约2分钟。加入pepitas并煮熟，不断搅拌，直到涂层并开始变成褐色，再加上2至3分钟。将种子除去盘子，然后完全冷却。

Make the quinoa

• Bring 1-3/4 cups water to a boil in a small pot with a tight-fitting lid. Add the quinoa, garlic, and ¼ tsp. salt, stir, and return to a boil. Cover, reduce the heat to a low simmer, and cook for 10 minutes. Remove the pot from the heat and let steam, covered, for another 10 minutes until the quinoa is cooked through. Use a fork to fluff the quinoa.
• Meanwhile, in a large bowl, combine the lime zest and juice, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in the oil until well combined. Add the onion, black beans, and corn. Add the quinoa, and stir well to combine. Stir in the cilantro and cheese. Season to taste with salt and pepper.

Make the crema

• 在食品加工机的碗中，将鳄梨，油，醋和1/2茶匙混合。盐，大蒜，石灰皮和2汤匙。水。混合，刮下碗，直到光滑而乳脂状。调味，用盐和胡椒粉调味。

Stuff and roast the poblanos

• Position a rack in the upper third of the oven, and heat the broiler on high. Line a large rimmed baking sheet with foil. Use a paring knife to carefully make a cut in the stem end of each pepper, carving around the stem and pulling out the attached seeds and core. Try to keep the pepper intact (for stuffing through the top opening) while you use your knife to scrape out any remaining seeds. Some peppers may break open along one side from the top cut toward the bottom—that’s fine.
• Put the peppers on the baking sheet, and drizzle with the vegetable oil to coat all over. Broil the peppers, turning them after 4 to 5 minutes, until they are blackened all over and tender, 7 to 12 minutes total. Immediately transfer the peppers to a large bowl, and cover the bowl tightly with plastic wrap, allowing them to steam for about 10 minutes. Once the peppers are cool, use your fingers to peel and rub off the skins.
• Position a rack in the center of the oven, and heat the oven to 400°F. Evenly coat the bottom of a large baking dish with the olive oil. Use a spoon to stuff each pepper with Sweet Corn and Black Bean Quinoa, about 1/2 to 3/4 cup per pepper, and arrange them in the baking dish. If peppers open along one side, stuff the pepper and pull the two sides together to enclose the stuffing as much as possible. Roast the peppers until heated through, about 10 minutes. (The peppers may also be served at room temperature.)
• 要食用，将辣椒转移到菜肴中，并在每个菜肴上都撒上一勺鳄梨石灰味，一些辣辣辣辣椒，奶酪，奶酪，蒸玉米，如果使用的是香菜，橄榄油的细雨，柠檬油，柠檬楔子在侧面，并撒上海盐。