Express
Al Pastor Pork Flatbread with Poblano Pepper and Chipotle Mayonnaise
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Ground Pork
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4 Mini Naan Flatbreads
- 1 Poblano Pepper
- 3 oz. Pineapple Chunks
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2 oz. Ricotta
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2 oz. Shredded Cheddar-Jack Cheese
- 2 Tbsp. Tomato Paste
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½ oz. Chipotle Mayonnaise
- 1 tsp. Chipotle Seasoning
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.
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Nutrition (per serving) Zqw6x8PG
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Calories910
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Carbohydrates64g
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Net Carbs61g
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Fat47g
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Protein52g
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Sodium1730mg
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
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1 cook the pork
coarsely chop the pineapple.
cut poblano into 1/2" dice.Place a large non-stick pan over medium-high heat.Add 1 tsp. olive oil, ground pork, pineapple, peppers, seasoning, 1/4 tsp. salt, and a pinch of pepper to hot panCook, breaking up meat with a spoon, until no pink remains, 5-7 minutes.Stir in tomato paste until incorporated. -
2 par bake the naan
place on prepared baking sheet, flat side up.
place under broiler 2-3 minutes. -
3 assemble and bake
combine ricotta and chipotle mayonnaise. spread on naan.
top with pork then cheese.place under broiler 2-3 minutes. -
4 finish the dish
plate as shown.
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