Meal Kit

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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 1 Shallot
  • Info
    6 Small Flour Tortillas
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1


    ½" dice poblano halve lime, juice half, quarter half ¼" dice shallot mince cilantro

  2. 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

  3. 3

    Make slaw

    bowl slaw mix, 2 tsp lime juice, cilantro, 1 tsp oil, ¼ salt, pinch pepper

  4. 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

  5. 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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