While we were in Mexico, we fell in love with chile rellenos. When we told Amy’s chef, Fred, about it, he created a unique version of that popular dish, our Chile Relleno Casserole. To make this mildly spiced and absolutely delicious casserole, fire roasted poblano chiles are chopped and added to organic zucchini, corn, rice and beans, which are all then generously topped with Monterey Jack and Cheddar cheeses. ¡Buen provecho!

Filtered Water, Organic Rice, Monterey Jack And White Cheddar Cheeses (pasteurized Milk, Culture, Salt, Enzymes), Organic Tomato Purée, Organic Fire Roasted Poblano Peppers, Organic Corn, Organic Zucchini, Organic Onions, Organic Tofu (filtered Water, Organic Soybeans, Magnesium Chloride), Organic Black Beans, Organic Tortilla Chips (organic Yellow Corn, Organic Expeller Pressed Safflower Oil And/or Sunflower Oil, Sea Salt, Trace Of Lime), Organic Bell Peppers, Organic Carrots, Organic High Oleic Safflower And/or Sunflower Oil, Cheddar Cheese (pasteurized Milk, Culture, Salt, Annatto, Enzymes), Organic Cornstarch, Sea Salt, Organic Tapioca Starch, Olives, Organic Butter (organic Cream, Salt), Organic Garlic, Spices, Organic Jalapeno Peppers, Organic Sweet Rice Flour, Organic Cilantro, Organic Green Chiles.

Microwave or regular oven. Ovens may vary. Microwave Oven: Make a 1-inch slit in overwrap. Cook on high for 4 minutes. Let sit 1 minute. Serve. Conventional Oven: Preheat oven to 375 degrees F. Remove overwrap. Place bowl on a baking sheet. Bake for 40-45 minutes. Let sit 1 minute. Serve. Toaster Oven: Remove overwrap and bowl. Place in an oven-safe dish. Follow conventional oven directions.

Perishable. Keep frozen.