Customer Favorite

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

Calorie-Conscious Icon
Carb-Conscious Icon
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)

  • 2 Garlic Cloves
  • ¼ oz. Cilantro
  • 8 oz. Carrot
  • 1 Poblano Pepper
  • 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
    557
  • Carbohydrates
    27g
  • Fat
    29g
  • Protein
    47g
  • Sodium
    1554mg

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
    1

    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 ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Start Mash and Make Topping
    2

    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. Set aside. Wipe pan clean and reserve.

  • Step 3 - Sear and Smother the Chicken
    3

    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 hot oven and roast until cheese melts and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. After removing pan from oven, wrap a dry towel around handle as a reminder that it's very hot. While chicken roasts, mash vegetables.

  • Step 4 - Finish the Mash
    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 a pinch of salt and pepper. Cover and set aside.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

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