Chiles rellenos with sirloin steak strips, pinto beans, and romesco
Dairy-Free, Gluten-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 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.
Gently spicy and pleasantly sweet, poblanos are named for the city of Puebla, where chiles rellenos are said to have originated.
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.