roasted poblanos stuffed with jackfruit tinga and Mexican squash

Blended tomato (4-5 out of a can of whole peeled tomatoes), onion (not a whole one, but maybe like a 1/4 of a larger one), garlic (4ish cloves), a few chipotle from a jar of chipotle in adobo, and a little bit of salt and black pepper. Add some water (or broth) as needed.
Drained, rinsed, and shredded a can of jackfruit. Rinsed again after it was shredded to wash away the brine and squeezed it out.
Heated up a bit of oil in a pan and added the sauce from the blender and cooked it through a bit…added the jackfruit into the pan and just let it cook down until it got to a spoonable consistency. You can add salt if necessary…some jackfruit in brine is saltier than others so you can adjust accordingly.
Charred the poblanos on the stove, steamed covered and then peeled off the outer skin. Split open and took out the seeds.
Diced up the squash and sauteed with turmeric, a little at, and black pepper. Add squash to pan with jackfruit tinga and warm it through.
Stuffed peppers and added toppings that sounded good to me. These two peppers were one can of jackfruit.