Chile Rellenos Chicken

with chipotle butternut-carrot mash

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

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A note about serious food allergies

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)

  • 8 oz. Carrot
  • 1 Poblano Pepper
  • 2 Garlic Cloves
  • ¼ oz. Cilantro
  • 2 Boneless Skinless Chicken Breasts
  • 8 oz. Butternut Squash, Cubed
  • Info
    2 oz. Shredded Chihuahua Cheese
  • Info
    1 oz. Butter
  • 1 tsp. Chipotle Powder
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Colander

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" pieces. Stem poblano pepper, seed, remove ribs, and cut into ¼" dice. Mince garlic. Stem and mince cilantro. Pat chicken breasts dry, and season on both sides with a pinch of salt and pepper.

  • Step 2 - Start Mash and Make Topping

    Start Mash and Make Topping

    Bring a medium pot with carrot and butternut squash covered with water to a boil. Boil until tender, 7-10 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 to a mixing bowl. Add cheese, ¼ tsp. salt, and a pinch of pepper to bowl and thoroughly combine. Wipe pan clean and reserve.

  • Step 3 - Sear and Smother the Chicken

    Sear and Smother the Chicken

    Return pan used to cook topping to medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook undisturbed until golden brown, 2-3 minutes. Flip, and smother chicken breasts with topping. Place pan in oven and roast until cheese melts and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Be sure to keep a dry towel around handle of pan after removing from oven as a reminder that it's still very hot. While chicken roasts, mash vegetables.

  • Step 4 - Finish the Mash

    Finish the Mash

    Drain carrot and butternut squash in a colander and return to pot. Add butter, remaining garlic, chipotle powder (to taste), and a pinch of cilantro (reserve remaining for garnish). Mash until desired consistency is reached. Season to taste with salt and pepper.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing dish with remaining cilantro. Bon appétit!