• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve poblanos lengthwise; remove ribs and seeds. Drizzle each half with oil; season with salt and pepper. • Place poblanos on a baking sheet and roast on middle rack until softened, 15 minutes.

• Meanwhile, zest and quarter lime (for 4 servings, zest one lime and quarter both). Halve, peel, and dice onion. Dice tomato. Mince chili. • In a small bowl, combine sour cream and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 1-2 minutes. • Add cauliflower rice and cook, stirring occasionally, until browned, 3-4 minutes. • Stir in stock concentrate, Southwest Spice, half the tomato, 1/4 cup water, 3/4 tsp salt, and pepper. (For 4 servings, use 1⁄3 cup water and 11/2 tsp salt.) Cook, stirring, until softened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

• Once poblanos are done roasting, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. (TIP: If your pan isn’t ovenproof, transfer filling and stuffed poblanos to a small baking dish.) Sprinkle poblano halves with Monterey Jack. • Bake on middle rack until cheese melts, 2-3 minutes.

• Meanwhile, place guacamole in a medium bowl; mix with remaining tomato and lime juice to taste. Season with salt and pepper.

• Divide remaining filling and stuffed poblanos between plates. Top with guacamole, crema, and chili if desired. Serve with any remaining lime wedges on the side.