Veggie Chile Rellenos
with Avocado Salsa and Zesty Crema
Poblano peppers are perfect for stuffing. They’re mild, earthy, and sweet, plus, they stay a vibrant forest green once roasted. Chock full of savory ingredients like hearty whole grains, fresh tomato, and Southwestern spices, these packed peppers are sure to satisfy. They’re topped with melty Monterey Jack, vibrant avocado salsa (think: delicious, extra-chunky guac), and finished off with a dollop of zesty crema.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Poblano Pepper
¾ cup
Jasmine Rice
1 unit
Yellow Onion
1 unit
Roma Tomato
1 unit
Lime
1 unit
Chili Pepper
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Veggie Stock Concentrate
1 tablespoon
Southwest Spice Blend
½ cup
Monterey Jack Cheese
(Contains Milk)
1 unit
Avocado
Not included in your delivery
2 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos lengthwise; remove cores. Drizzle each with oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, about 15 minutes.
Meanwhile, bring 1.25 cups salted water to a boil in a small pot. Stir in rice. Cover and reduce heat to low. Cook until tender, about 15 minutes. Halve, peel, and dice onion. Dice tomato. Zest and quarter lime. Finely mince chili, removing ribs and seeds for less heat. In a small bowl, combine sour cream, lime zest, and 1 TBSP water. Season with salt and pepper.
Heat a large drizzle of olive oil in a large pan over medium-high heat. (TIP: We recommend a nonstick, ovenproof pan if you have one.) Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Add stock concentrate, Southwest Spice, 2 TBSP water, salt, pepper, and half the tomato. Cook, stirring, until softened, 2-3 minutes. Turn off heat.
Once rice has cooked, stir into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.
Once poblanos are done roasting, stuff each with as much of the rice mixture as will fit. Place in pan with remaining rice mixture, nestling each poblano half in the rice. Sprinkle evenly with cheese. Transfer pan to oven. Bake until cheese melts and is slightly crisp, 7-8 minutes. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.)
Meanwhile, halve, peel, and pit avocado, then dice. Place in a medium bowl with remaining tomato and juice from 2 lime wedges. Season with salt and pepper; toss to combine. Divide stuffed poblanos and rice mixture between plates. Top with avocado salsa, crema, and chili, if desired. Serve with remaining lime wedges on the side.
