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Active: 20 min Total: 50 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Batterless Chile Rellenos:
  • Cashews - 1 cup
  • Boiling water - 1 cup
  • Nutritional yeast (opt but this gives it the ‘cheese’ taste) - 2 tsp
  • Lemon juice - 1 tsp
  • Poblano peppers - 4 , halved and de-seeded
  • Leftover pulled pork - 2 cups
  • Leftover tomato sauce - 2 cups
Sauteed Cabbage:
  • Cabbage - 3/4 head , sliced
  • Cooking oil - 1 1/2 Tbsp
  • Coriander - 1 tsp
  • Cumin - 1 tsp
  • Lime - 1 , juice of

Prep

  1. Make cashew cheese - Cover cashews with boiling water and soak for 15 to 30 minutes. Stir in yeast and lemon juice. Pour ingredients into a blender, and blend on high for ~3 minutes until you get a nice creamy texture. Season to taste with salt. (Can be done up to 3 days ahead)
  2. Poblanos - Halve and remove seeds. (Can be done up to 3 days ahead)
  3. Cabbage - Slice (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 375F (191C) degrees. Just like with the carrots earlier this week, if it's too hot to fire up the oven, turn your grill into an oven. Increase the temperature to 400 degrees and place stuffed peppers into a skillet or a foil pan. It's less messy than putting them straight on the grill grates.
  2. Place poblano halves in a rectangular baking pan. Sprinkle with some salt and pepper.
  3. Spoon leftover pulled pork into poblanos - it’s ok if they’re overflowing a bit. Cover with tomato sauce and cashew cheese. Cook for 25 to 30 minutes, until poblanos are cooked through.
  4. When chile rellenos are about 10 minutes from done, heat a saute pan over medium-high heat. Add in cooking oil and then cabbage. Saute until tender but still crunchy. Remove from heat and add in coriander, cumin, and lime juice. Season to taste with salt and pepper.
  5. Enjoy chile rellenos hot out of the oven with cabbage on the side.

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