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1
To make the filling, heat a large saute pan over medium-high heat and add 2 tablespoons olive oil.
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2
Add the onion and saute until it begins to brown, then stir in the kale and cook until just wilted, about 2 minutes.
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3
Add the tempeh, cumin, chile powder, and cloves.
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4
Cook for 1 minute.
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5
Add the garlic, soy sauce, honey, and 1/2 cup water and simmer, stirring frequently, for 5 minutes.
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6
Turn off the heat and let cool to room temperature.
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7
Stir in the queso fresco and season with salt.
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8
To prepare the chiles, slice off the stem end of each one so you have a wide hole for stuffing.
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9
Using a sharp knife, reach inside and slice out the membranes and seeds.
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10
Work carefully so as not to puncture the skin.
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11
Preheat the oven to 425F, or preheat the grill to medium.
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12
Rub the chiles inside and out with olive oil.
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13
Using a small spoon to pack the narrow end, stuff the chiles with the filling.
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14
Pack them as tightly as possible without tearing the flesh.
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15
This will help to hold the stuffing in during cooking.
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16
If roasting, put the chiles in a lightly greased casserole dish, cover, and roast for 5 minutes.
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17
Uncover and roast for 10 minutes more.
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18
Rotate the chiles in the pan so a different side is facing up, and roast for another 10 minutes, or until the poblano skin is lightly charred and the filling is heated through.
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19
If grilling, place the chiles directly over the heat and cook for about 15 minutes, rotating two or three times.
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20
Serve hot.
