In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chiles rellenos with sirloin steak strips, pinto beans, and romesco
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
20 Minutes
Charring chiles on the stovetop might just be your new favorite cooking technique. Made in just one pan, our chiles rellenos are a clean-eating take on a Southwestern favorite.
In your bag
- 10 ounces top sirloin steak strips
- 1 organic yellow onion
- ½ cup cooked pinto beans
- Sunbasket enchilada sauce (fire-roasted diced tomatoes - tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
- 4 or 5 sprigs organic fresh cilantro
- 2 organic poblanos
- Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
Nutrition per serving
Calories 510, Total Fat 30g (38% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 700mg (30% DV), Total Carb. 30g (11% DV), Fiber 10g (36% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains:
Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Sear the steak
Heat the broiler, if using, to char the poblanos.
- 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 and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the steak cooks, prepare the onion and beans.
2
Make the steak-bean filling
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Rinse the pinto beans.
In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. 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, enchilada sauce, and ¼ cup [⅓ cup] water and cook until warmed through, 1 to 2 minutes. Add the steak and any accumulated juices and continue cooking, stirring occasionally, until cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper.
While the steak-bean filling cooks, prepare the poblanos.
3
Prep the garnish; char and stuff the poblanos
- Coarsely chop the cilantro for garnish.
Serve
Kids Can!
- Measure the onion.
- Rinse the pinto beans.
- Spread the romesco onto plates.
- Garnish with the cilantro.