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Chiles rellenos with sirloin steak, pinto beans, and romesco
One Pan Meal

Chiles rellenos with sirloin steak, pinto beans, and romesco

Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean

2 Servings, 600 Calories/Serving

20 – 30 Minutes

You won’t miss the breading or cheese in our spin on the South-of-the-border classic. Plus, everything comes together in 30 minutes or less.

Ingredients

  • 10 ounces top sirloin steak strips
  • 1 tablespoon ground coriander
  • 1 yellow onion
  • ½ cup cooked pinto beans
  • ½ cup diced tomatoes
  • 2 poblanos
  • 3 or 4 sprigs fresh cilantro
  • Sun Basket romesco (roasted bell peppers - almonds - fresh garlic - sherry vinegar - sweet smoked paprika - olive oil - salt)

Make It Leaner

Use only half the romesco to cut out 128 calories and 11 grams of fat per serving. Save the rest for your next meal; romesco is delicious on scrambled eggs or salmon, as a dip for vegetable sticks, or whisked with some additional sherry vinegar for a flavorful and smoky red pepper vinaigrette.

Nutrition per serving

Instructions

1

Sear the steak

If using for the poblanos, heat the broiler.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt, pepper, and the coriander.
In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.
While the steak sears, prepare the onion and beans.

2

Prep and cook the onion and beans; finish the steak

  • Peel and coarsely chop the yellow onion.
  • Rinse the pinto beans.
In the same pan used for the steak, if dry, add 1 to 2 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the beans and tomatoes and cook until heated through, about 1 minute. Add the steak and any accumulated juices and continue cooking until the steak is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the onion and beans cook, prepare the poblanos.

3

Char and stuff the poblanos

On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the poblanos, turning regularly, until blistered and charred all over, 2 to 3 minutes per side. Transfer to a cutting board to cool slightly. Cut the poblanos in half lengthwise and remove the ribs and seeds. Stuff the poblanos with the steak-bean mixture. Wash your hands after handling.
While the poblanos roast, chop the cilantro.

4

Prep the garnish

  • Coarsely chop the cilantro.

5

Serve

Spread the romesco onto individual plates, top with the chiles rellenos, and garnish with the cilantro.

Protein: 43g (86% DV), Fiber: 12g (48% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 100mg (33% DV), Sodium: 800mg (33% DV), Carbohydrates: 34g (11% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.