Chile Rellenos Tacos
with breaded poblanos and cream cheese
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 1 Shallot
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6 Small Flour Tortillas
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2 oz. Shredded Cheddar-Jack Cheese
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½ cup Panko Breadcrumbs
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3 oz. Light Cream Cheese
- ¼ oz. Cilantro
- 1 Lime
- 4 oz. Slaw Mix
- 2 Poblano Pepper
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)
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Calories724
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Carbohydrates82g
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Fat35g
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Protein20g
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Sodium1544mg
Recipe Steps
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 Prep
½" dice poblano halve lime, juice half, quarter half ¼" dice shallot mince cilantro
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2 toast bread crumbs
Large NS pan, med heat, 2 tsp oil add panko, stir often until browned, 2-3 minutes remove to plate wipe out pan, place over med-high heat work in batches to heat tortillas, 20-30 seconds per side remove from pan and wrap in foil
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3 Make slaw
bowl slaw mix, 2 tsp lime juice, cilantro, 1 tsp oil, ¼ salt, pinch pepper
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4 make filling
same pan, med-high heat, 2 tsp oil add poblanos, cook until lightly browned, stirring often, 2-3 minutes reduce heat to medium, add shallots, ¼ tsp salt, pinch pepper, cook until tender, 3-5 minutes
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5 Finish tacos
remove poblano mixture form heat and stir in cream cheese and cheddar-jack cheese place filling into tacos, top with toasted crumbs, then top with slaw
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