Halve peppers lengthwise and remove ribs and seeds. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place peppers on prepared baking sheet. Spray with cooking spray and season all over with 1/4 tsp. salt.

Place peppers cut-side down. Roast in hot oven, 10 minutes.

Carefully remove from oven. Flip peppers cut-side up.

While peppers roast, continue recipe.

Drain black beans.

Coarsely crush tortilla strips.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine dressing (to taste), pesto (to taste), 1 Tbsp. water, and a pinch of salt. Set aside.

In another mixing bowl, combine cornstarch and 1/2 cup water. Set aside.

Place a large non-stick pan over medium heat.

Add 1/2 tsp. olive oil, ground pork, and fajita seasoning to hot pan. Break up meat until no pink remains and ground pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Remove from burner. Transfer ground pork to a plate. Wipe pan clean and reserve.

Return pan used to cook ground pork over medium-high heat and add 1/2 tsp. olive oil.

Add white portions of green onions and 1/4 tsp. salt to hot pan. Stir constantly until lightly browned, 30-60 seconds.

Stir cornstarch-water mixture to recombine, then add to hot pan. Bring to a simmer.

Once simmering, add cream cheese and stir occasionally until combined and thick enough to coat the back of a spoon, 1-2 minutes.

Stir in a pinch of salt, black beans, and ground pork until heated through, 1-2 minutes.

Remove from burner.

Fill peppers evenly with filling. Baking sheet will be hot! Use an oven mitt and utensil.

Roast again in hot oven until edges are bubbling, 10-12 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, garnishing peppers with crema (to taste), crushed tortilla strips, and green portions of green onions. Bon appétit!