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.

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

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, 520 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 2 top sirloin steaks (about 5 ounces each)
  • 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)
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 520, Total Fat 30g (38% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 700mg (30% DV), Total Carb. 30g (11% DV), Fiber 10g (36% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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

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

Wash produce before use

1

Prep and sear the steak

Heat the broiler, if using, to char the poblanos.

  • Pat the steaks dry with a paper towel. Cut the steaks against the grain into ½-inch-thick strips; season lightly 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 is cooking, 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 is cooking, prepare the poblanos. 

3

Prep the garnish; char and stuff the poblanos

  • Coarsely chop the cilantro for garnish.
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.

Serve

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.