Picadillo con Rajas (Mexican Meal Prep)

1. Roast the poblano peppers using your preferred method (lightly top with oil spray and air fry at 375° F for 10 minutes). Let them “sweat” for 10-15 in a closed container or bag. 
2. Remove the skin, stem, deseed, and chop into bite size pieces. 
3. Drain the corn and chop the onion and jalapeños. 
4. Grease a pan with oil and add the ground meat. Season with salt, pepper, and minced garlic. Cook for 4 minutes. 
5. Add the onion and cook for an additional 2 minutes. 
6. Add the corn and poblano peppers. Cook for 2 minutes. Mix well. 
7. Add the simmer sauce and any additional seasonings if needed. 
8. Cover and cook for 5 minutes or until everything is cooked. 
9. Serve with your choice of sides and/or toppings.