4 small-medium poblano peppers, washed and dried
100 grams blanched almond meal
3 TBSP lime juice
1/3 cup unsweetened soy milk
2 TBSP canola (or other neutral vegetable) oil
1 scallion, trimmed and thinly sliced
1/2 tsp salt
1/2 tsp dried Mexican oregano
2/3 cup frozen (or fresh) sweet corn kernels
olive oil, for drizzling
4 corn tortillas, freshly made or store-bought
1 tsp all-purpose flour
1 tsp water
Begin by preparing the peppers. Slice the pepper lengthwise down the center, stopping before you get to the tip. Make two more cuts at the top, cross-wise, to give yourself some room to work, but leave the back half of the pepper top attached. Use a paring knife to cut away the seeds and veins, as best you can. Repeat with remaining peppers and set aside.
Heat oven to 400. Have an 8x8" square (or similarly-sized) nonstick dish ready.
Add almond meal, lime juice, milk, oil, scallion, salt, and oregano to a food processor and process until smooth. Remove blade and stir in corn. Spoon mixture into peppers. Do not overstuff, since the almond mixture will puff a bit during cooking.
Transfer filled peppers to baking dish and drizzle lightly and evenly with olive oil. Bake 45 minutes, until filling is cooked (it will be creamy, but not wet) and peppers are roasted and well browned in spots. Set aside.
When ready to serve, heat a nonstick skillet over medium heat. While it heats, stir together flour and water in a small bowl to form a paste.
Add a tortilla to the skillet to warm it until pliable, just about half a minute. Carefully place a pepper atop it, cut-side up. Use tongs to pull one side of the tortilla up over the pepper and hold it in place with your hand. Use a finger to spread a dollop of flour paste on the top of the tortilla edge, then pull the other side of the tortilla up (using the tongs again) and press gently to glue it in place. With still holding the tortilla edges to keep them together, carefully turn the whole thing over so that the folded side is now at the bottom of the skillet and press very gently to ensure both ends are secured by the weight of the pepper. (This sounds far more complicated than it is—do it once and you'll have it down). The heat will take care of the rest and seal your tortilla once the paste is cooked. Let cook a couple of minutes, until golden, then carefully flip and brown the other side. Carefully transfer to a serving dish with a wide spatula. Repeat with remaining peppers and serve.