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Mexican Recipes
Beef Chiles Rellenos

Beef Chiles Rellenos

with Poblano Peppers and Chipotle Sauce

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Rated 3.5 / 4out of 1687 ratings
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This recipe is all filler, but we mean that in the best possible way. Soft-roasted poblanos are stuffed to the brim with a warmly spiced mix of ground beef and rice, then blanketed with a rich tomato sauce and a layer of melted Monterey Jack cheese. In other words, it’s got plenty of substance and south-of-the-border style, too.

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Vegetable Stock Concentrate

2 unit

Poblano Pepper

½ cup

Jasmine Rice

1 unit

Yellow Onion

1 unit

Jalapeño

1 tablespoon

Southwest Spice Blend

10 ounce

Ground Beef

6.88 ounce

Crushed Tomatoes

1 teaspoon

Chipotle Powder

½ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber7 g
Protein38 g
Cholesterol115 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Roast Poblanos
Roast Poblanos
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring ¾ cup water and 1 stock concentrate to a boil in a small pot. Halve poblanos lengthwise; remove cores. Rub with a drizzle of oil. Season with salt and pepper. Roast on a baking sheet until soft, about 20 minutes.

Cook Rice and Prep
Cook Rice and Prep
2

Once stock boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.

Make Filling
Make Filling
3

Heat a drizzle of oil in a large pan over medium heat. Add onion and jalapeño (to taste). Cook, tossing, until soft, 4-5 minutes. Add 2 tsp Southwest spice (we sent more) and beef, breaking up meat. Cook, tossing, until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.

Make Sauce
Make Sauce
4

In another small pot, stir together half the tomatoes (we sent more than needed), remaining stock concentrate, ⅓ cup water, remaining Southwest spice, and as much chipotle powder as you like (start with a pinch and add more from there). Season with salt and pepper. Place over medium-low heat and bring to a gentle simmer.

Stuff Poblanos
Stuff Poblanos
5

Once rice is done cooking, add to pan with filling. Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.) Stuff poblanos with as much filling as will fit. Place in same pan, nestling in remaining unused filling.

Finish and Serve
Finish and Serve
6

Drizzle sauce over stuffed poblanos. Sprinkle with cheese. Bake in oven until cheese melts, 2-3 minutes. Divide stuffed poblanos and filling from pan between plates and serve.