Chiles Rellenos with Khorasan Wheat, Summer Squash, & Monterey Jack Cheese

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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chiles Rellenos with Khorasan Wheat, Summer Squash, & Monterey Jack Cheese
Title
time-saving
tips & techniques
Cook the khorosan wheat:
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.

Prepare the ingredients:
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.

Roast the peppers:
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.

Cook the squash:
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.

Assemble & bake the chiles rellenos:
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.

Mash the avocado & plate your dish:
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!

Tips from Home Chefs

Cook the khorosan wheat:
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.

Roast the peppers:
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.

Cook the squash:
Assemble & bake the chiles rellenos:
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!

Mash the avocado & plate your dish:
Browse Steps
1 of 6