Quinoa Picadillo Chilles Rellenos

Quinoa Picadillo Chilles Rellenos

  • $12.95

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Since Cooked was founded in a small 500sq ft kitchen back in 2014 Chilles Rellenos, or Mexican stuffed peppers, have been one of our top sellers every time they appear on the menu.  In this vegan, plant based version of the classic dish two poblano peppers are roasted and peeled and are then stuffed with a quinoa-potato-raisin hash.  The stuffing also includes other seasonal vegetables, such as carrots, celery, and cilantro. The whole dish has hints of warming spices, such as cloves, cinnamon, and raisins and comes with a delicious tomato-cinnamon sauce.  Topped with slivered almonds for extra crunch and extra nutrients. 

Remove cover from container and set aside

Oven: Heat oven to 375 degrees. Bake for 15-20 minutes or until warm throughout. Enjoy!

Microwave: 2-3 minutes, until warmed throughout.

poblano peppers, tomato, quinoa, potatoes, onions, celery, raisins, carrots, vegetable broth, almonds, brown sugar, cilantro, mint, parsley, cinnamon, cloves Allergens: nuts
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 421
  • Fat: 8g
  • Carbohydrates: 39g
  • Protein: 27g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.