Express
Beef Queso Fundido Mini Flatbreads
with poblano peppers
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Sarah Thomsen
You'll be having all the fun in the world with these fundido flatbreads. (You thought we wouldn't go there. We're going there.) Fundido means “molten cheese” and these flatbreads have cheese sauce on the bottom and cheese on top, for a double cheese experience that puts the "more" into molten. As in, we want more of that flatbread. … … … Okay, that one was a stretch.
In Your Box (serves 2)
- 10 oz. Ground Beef
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4 Mini Naan Flatbreads
- 4 oz. Fire Roasted Salsa
- 1 Poblano Pepper
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2 oz. Shredded Mozzarella
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2 oz. Cream Cheese
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1 oz. Shredded Cheddar Cheese
- 2 tsp. Taco 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)
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Calories850
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Carbohydrates57g
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Net Carbs54g
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Fat46g
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Protein47g
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Sodium1630mg
Recipe Steps
You Will Need
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
Before You Cook
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using sliced pork, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Poblano
Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
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2 Par-Bake the Flatbreads
Place flatbreads on prepared baking sheet, flat-side up.
Place under hot broiler and broil until beginning to brown around edges, 1-2 minutes.Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler. -
3 Cook the Beef Mixture
Place a medium non-stick pan over medium-high heat and spray with cooking spray. Add poblanos (use less if spice-averse) to hot pan and stir occasionally until starting to char, 1-2 minutes.
Add ground beef and taco seasoning and stir occasionally until poblanos are tender, no pink remains on beef, and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Remove from burner. Drain excess grease, if desired. -
4 Assemble Flatbreads, Broil, and Finish Dish
Combine 2 Tbsp. water, cream cheese, and cheddar cheese in a microwave-safe bowl. Microwave, 30 seconds.
Stir and microwave again until smooth, 30 seconds.Place flatbreads on a clean work surface. Spread cream cheese-cheddar sauce evenly on flatbreads. Top with beef mixture, salsa (to taste), and mozzarella. Transfer to prepared baking sheet. Sheet will be hot! Use an oven mitt.Broil again under hot broiler until mozzarella is melted, 1-2 minutes.Plate dish as pictured on front of card. Bon appétit!
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