Chiles rellenos with sirloin steak strips, pinto beans, and romesco

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Chiles rellenos with sirloin steak strips, pinto beans, and romesco

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

2 Servings, 600 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces top sirloin steak strips
  • 1 tablespoon ground coriander
  • 1 organic yellow onion or shallots
  • ½ cup cooked pinto beans
  • ½ cup diced tomatoes
  • 2 organic poblanos
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket romesco (roasted red peppers - almonds - EVOO - sherry vinegar - fresh garlic - sweet smoked paprika - kosher 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.

Ingredient IQ

Gently spicy and pleasantly sweet, poblanos are named for the city of Puebla, where chiles rellenos are said to have originated.

Nutrition per serving

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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, pepper, and the coriander.
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.


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 and tomatoes and cook until warmed through, 1 to 2 minutes. Return the steak and any accumulated juices to the pan 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.


Char and stuff the poblanos

On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the poblanos, turning frequently, until blistered and charred all over, 5 to 7 minutes. 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 filling. Wash your hands after handling.
While the poblanos roast, prepare the cilantro.


Prep the garnish

  • Coarsely chop the cilantro.



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

Kids Can!

  • Measure the onion.
  • Rinse the pinto beans.
  • Spread the romesco onto plates.
  • Garnish with the cilantro.

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