What’s New at Trader Joe’s in April? Chiles Rellenos con Queso, Brown Sugar Boba Mochi and More

Tapioca, almond and sunflower seed flours unite to create a gluten-free snack that's just as irresistible as its wheat-based predecessors. With hints of garlic and onion, the crackers are prime for snack mixes and breadings alike.

Fire-roasted poblanos, oozing with asadero cheese and zesty tomato sauce, battered and fried to perfection. Need we say more? Serve them with rice, beans and fresh guacamole.

This is not your typical bottled lemon juice. Squeezed from Sicilian-grown lemons, this powerhouse is supremely aromatic, bright and sour without being excessively acidic. Did we mention it's free of concentrates and preservatives?

Savor the juicy, tender perks of sous vide without the fuss of vacuum-sealing your dinner yourself. Here, you'll simply warm the chicken in a skillet or the microwave. (P.S.: Sous Vide Turkey Breast Tenderloins just hit shelves too, in case those are more your speed.)

Corn tortillas may be the default in most Mexican states, but Sonoran cuisine is famous for its use of wheat flour. Pliant, slightly sweet and endlessly versatile, these large tortillas are just right for burritos, quesadillas and enchiladas alike.

If you're a stranger to this fluffy, tender side (and sick of quinoa), there's no better time to give it a go. The TJ's supplier makes and mills the couscous from organic wheat. Might we suggest cooking it in broth and butter instead of water for more flavorful results?

You're well acquainted with the brand's Meyer lemon and triple ginger varieties, but this mild rendition might be the most multipurpose yet. Dunk the cookies in coffee, crumble them over ice cream, crush them into a cheesecake crust, slather them in Nutella or snack on them solo.

Forget the straw—these boba-filled mochi are sweet and chewy, but totally portable and sans-tea. Sourced from Taiwan, these bites consist of a caramelized, brown sugar pearl encased in a creamy coating and a Japanese rice wrapper.

Dulce de leche is a super thick, rich condiment made by slowly caramelizing sweetened condensed milk. As if that wasn't drool-worthy enough, here, it's swirled into creamy caramel ice cream. Use it as the base of a banana split or milkshake, or to crown a brownie or skillet cookie.

Delicately laminated pastry dough and cinnamon-spiked custard—sweet dreams are made of these. When warmed through, the Danish's cinnamon bun-like texture really comes to life. If caramel is more your thing, try the new Salted Caramel Swirl Danish instead.

These tiny, ridiculously crunchy, twice-baked cookies are the ultimate match for your daily latte. Better yet, they're finished with a drizzle of caramel-flavored confectionary to up the sweet-and-salty ante.