Place poblano peppers over direct fire of stove. (Alternately, heat broiler to HIGH and place peppers on top oven rack directly under broiler.) Cook, turning occasionally, until skin is completely charred, about 8 minutes. Transfer peppers to paper bags, close bags and let peppers sit until cool. Peel peppers; rinse under cool water. Using small knife, make lengthwise slit in peppers; remove seeds and rinse under cool water. Using paper towels, pat peppers dry inside and out; set aside.
Heat oven to 375°F. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add beef and garlic. Cook, breaking up beef with wooden spoon, until well browned, about 6 minutes; drain off and discard fat. Stir in tomato sauce, scallions, dried fruit, cumin and ½ tsp. Adobo. Simmer, stirring occasionally, until beef mixture is thickened and seasoned through, about 3 minutes. Remove skillet from heat; stir in almonds and 2 tablespoons cilantro. Cool slightly.
Spoon beef mixture into prepared poblano peppers. Transfer stuffed peppers to 13”x9” baking dish; brush peppers with olive oil. Cover pan tightly with foil. Bake until peppers are heated through, about 15 minutes.
Meanwhile, add queso blanco, walnuts, honey, flour, milk and remaining ¼ tsp. Adobo to mini food processor or blender. Blend until completely smooth, about 2 minutes. Transfer walnut sauce to small saucepan set over medium heat. Bring walnut sauce to simmer. Simmer, stirring occasionally, until sauce is thick, about 1 minute.
Spoon walnut sauce over stuffed poblanos; top with cilantro and pomegranate seeds. Serve
To make the stuffed poblanos ahead of time, follow the instructions through step 2. Then, cool the filling, stuff the peppers, cover and refrigerate for up to 2 days. Bring the stuffed peppers to room temperature before baking. Then continue with the recipe as written.