Classic Smothered Chiles Rellenos
Vegetarian
Dairy
Eggs
Medium Spice
Wheat
15 minutes
2 Servings per kit
Overview
Our authentic chiles rellenos come ready to pop in the oven, or air fryer for a tasty at-home meal. The poblano peppers (mild to medium heat) are stuffed with Asadero cheese, battered and pre-fried for an easy reheat. Traditional Mexican tomato sauce, plus a side of warm black beans and cilantro lime rice.
Cooking instructions
- Preheat oven or air fryer to 400 F. Wash, dry, and rough chop the cilantro. Place the small pot on high heat with 1 cup of water and a pinch of salt. Bring to a boil, then stir in the quinoa. Place the lid on the pot and reduce the heat to low. Simmer for 15 minutes, remove from heat, and fluff the quinoa with a fork. If it is not quite tender, let it simmer for 1-2 minutes longer, as cooking times will vary. Stir in the corn & black beans. Cover and heat for 3-4 minutes or until hot.
- Lightly oil the oven-proof sheet tray (if not using an air fryer) and place the chile rellenos on it. Bake for 15-20 minutes or until the cheese in the middle is hot. Cooking times may vary.
- While the chile rellenos are in the oven, heat the tomato-onion sauce in the small pot. Once it comes to a low boil, remove it from the burner. Turn off all heating elements.
- Stir the cut cilantro into the quinoa and bean mixture. Place one chile relleno on each plate, followed by a scoop of quinoa and beans. Top with the tomato sauce, or serve on the side. Enjoy!
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.