Meal Kit
Chile Rellenos Chicken
with chipotle butternut-carrot mash
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Chile rellenos is one of our favorite Mexican treats, and one we feel gets short shrift among the various tacos, burritos, enchiladas, and quesadillas that constitute what Americans think of as Mexican. This dish takes the poblano pepper and cheese elements of chile rellenos, turns them inside-out, and places them atop a chicken breast. Mashed carrot and butternut squash provide the sweet-spicy side, balancing out a South of the Border reimagining that honors the original while taking it to a whole new level.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 8 oz. Butternut Squash, Cubed
- 1 Poblano Pepper
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2 oz. Shredded Chihuahua Cheese
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1 oz. Butter
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 1 tsp. Chipotle Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) VPr2zzPR
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Calories540
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Carbohydrates28g
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Net Carbs22g
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Fat26g
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Protein47g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" pieces.
Stem poblano pepper, seed, remove ribs, and cut into 1/4" dice.Mince garlic.Stem and mince cilantro.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start Mash and Make Topping
Once water is boiling, add carrot and cook, 5 minutes.
Add butternut squash and cook until tender, 10-13 minutes.While vegetables boil, place a medium oven-safe non-stick pan over medium heat. Add 1 tsp. olive oil, poblano, and half the garlic (reserve remaining for mash) to hot pan. Stir occasionally until lightly charred, 1-2 minutes.Transfer poblano to a mixing bowl. Add cheese, 1/4 tsp. salt, and a pinch of pepper and thoroughly combine. Set aside.Wipe pan clean and reserve. -
3 Sear and Smother the Chicken
Return pan used to cook topping to medium heat.
Add 1 tsp. olive oil and chicken breasts to hot pan. Cook undisturbed until golden brown, 4-5 minutes.Flip, and smother chicken breasts with topping. Place pan in hot oven and roast until cheese melts and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.While chicken roasts, mash vegetables. -
4 Finish the Mash
Drain carrot and butternut squash in a colander and return to pot.
Add butter, remaining garlic, half the chipotle powder (to taste), and a pinch of cilantro (reserve remaining for garnish). Mash until desired consistency is reached. Taste, and add remaining chipotle powder if desired.Season with 1/4 tsp. salt and a pinch of pepper. Cover and set aside. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing vegetable mash with remaining cilantro. Bon appétit!
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