Chiles Rellenos

with Khorasan Wheat, Summer Squash, & Monterey Jack Cheese

55 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

A classic dish from the Mexican state of Puebla, chile relleno features a poblano pepper that’s stuffed, battered, and deep-fried. For our take, we’re roasting halves of poblano and filling them with a hearty mix of khorasan wheat and Mexican-spiced summer squash, before baking it all under a layer of melty Monterey Jack. Served on the side, avocado mashed with a bit of crème fraîche perfectly tames the dish’s heat. (Chefs, you may receive yellow squash, or green or grey zucchini.)

See Plans

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Semi-Pearled Khorasan Wheat
2 cloves Garlic
2 Poblano Peppers
2 Scallions
1 Avocado
1 Lime
1 Summer Squash
1 bunch Cilantro
2 oz Monterey Jack Cheese
2 Tbsps Crème Fraîche
2 Tbsps Tomato Paste
1 Tbsp Chiles Rellenos Spice Blend (Ground Cumin, Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Ground Coriander, & Ground Cinnamon)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the khorosan wheat:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 24 to 25 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to combine. Season with salt and pepper to taste.

2 Prepare the ingredients:

While the khorasan wheat cooks, wash and dry the fresh produce. Medium dice the squash. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the cheese on the large side of a box grater. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pit, peel, and medium dice the avocado; place in a medium bowl with the juice of 2 lime wedges. Season with salt and pepper. Halve the peppers lengthwise; remove and discard the stems, ribs, and seeds. Thoroughly wash your hands immediately after handling.

3 Roast the peppers:

While the khorasan wheat continues to cook, place the peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer, cut side up. Roast 11 to 13 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

4 Cook the squash:

While the peppers roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Add the garlic and cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the tomato paste and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add ⅓ cup of water; cook, stirring constantly, 30 seconds to 1 minute, or until combined. Season with salt and pepper to taste. Turn off the heat.

5 Assemble & bake the chiles rellenos:

To make the filling, to the pot of cooked khorasan wheat, add the cooked squash, cilantro, lime zest, white bottoms of the scallions, half the crème fraîche, and the juice of the remaining lime wedges. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the filling among the roasted peppers (you may have extra filling). Evenly top with the cheese. Bake 4 to 5 minutes, or until the peppers are browned and softened and the cheese has melted. Remove from the oven and let stand for 2 minutes.

6 Mash the avocado & plate your dish:

To the bowl of seasoned avocado, add the remaining crème fraîche. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Divide the baked chiles rellenos and any remaining filling between 2 dishes. Garnish with the green tops of the scallions. Serve with the mashed avocado on the side. Enjoy!