Chiles rellenos with sirloin steak and red romesco
Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean
20 – 35 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 tablespoon ground coriander
- 1 yellow onion
- ½ cup cooked pinto beans
- ½ cup diced tomatoes
- 2 poblanos (see Market Watch note)
- 3 or 4 sprigs fresh cilantro
- Sun Basket red romesco (roasted red peppers - almonds - olive oil - sherry vinegar - fresh garlic - sweet smoked paprika - salt)
Make It Leaner
Use only half the romesco to cut out 140 calories and 13 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.
Gently spicy and pleasantly sweet, poblanos are named for the city of Puebla, where chiles rellenos are said to have originated.
Poblanos are green, mildly spicy chile peppers popular in Mexican cooking. Because they are grown organically in limited numbers, you may receive an organic bell pepper in your bag instead; if so, follow the instructions as written for the poblano.
Calories: 600, Protein: 43g (86% DV), Fiber: 12g (48% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 100mg (33% DV), Sodium: 670mg (28% DV), Carbohydrates: 31g (10% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts
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.