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1
Preheat the oven to 400F.
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2
Blacken the skin of the poblano pepper by turning a gas burner to high and setting the poblano right on the grate, using tongs to turn it periodically until it is charred all over.
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3
(If you dont have a gas stove, preheat your oven broiler and set the poblano on a pan about 4 to 5 inches from the broiler element or flame and broil for 5 to 6 minutes, turning periodically until it is charred all over.)
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4
Transfer the pepper to a stainless steel or glass bowl, cover with plastic wrap, and let steam as it cools.
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5
While the poblano is cooling, make the filling.
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6
Pour the olive oil into a medium skillet over medium heat.
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7
When the oil starts to shimmer, sprinkle in the ground ancho chile and cook for about 30 seconds, until it foams and releases its aroma.
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8
Add the shallot and garlic and cook, stirring occasionally, until the vegetables start to soften, 2 to 4 minutes.
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9
Stir in the Swiss chard and tomato and cook until the chard wilts and the tomato softens, 4 to 5 minutes.
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10
Transfer to a small bowl.
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11
Stir in the black beans, rice, and cheese, and season with salt to taste.
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12
Let cool.
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13
When the poblano is cool enough to handle, gently rub off the blackened skin, being careful not to tear the flesh open.
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14
Use a sharp paring knife to cut a slit on one side of the poblano, starting near the stem and cutting about halfway down the side.
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15
Carefully reach in and remove the seeds, trying not to enlarge the opening if possible.
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16
Use your hands to carefully stuff the filling into the poblano, getting it as full as possible.
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17
Carefully transfer the stuffed poblano to a baking sheet, cut side up.
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18
Dont worry if the filling is exposed.
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19
Roast the poblano for 15 to 20 minutes, until the filling is bubbling and the cheese is melted.
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20
While the poblano is roasting, make the sauce.
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21
Scoop the avocado flesh into a small bowl and use a fork to thoroughly mash it.
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22
Whisk in the yogurt, adobo sauce, lime juice, and 2 tablespoons of water, adding more water if you want the sauce to be thinner.
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23
When the poblano has finished roasting, transfer it to a dinner plate and let it cool for a few minutes.
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24
Then spoon the sauce on top, sprinkle with the pumpkin seeds, and eat.
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25
To roast the pumpkin seeds, spread them in a single layer on a baking sheet.
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26
Bake at 375F for 5 to 7 minutes, until the seeds are very fragrant.
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27
Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.
