Meal Kit

Butternut Squash and Poblano Smothered Burrito

with crispy jalapeños and Mexican rice

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    ½ oz. Crispy Jalapeños
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 Poblano Pepper
  • Info
    4 oz. Light Cream
  • 8 oz. Cooked Mexican Rice
  • 2 tsp. Taco Seasoning
  • 8 oz. Cubed Butternut Squash
  • Info
    2 Large Flour Tortillas

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare The Ingredients

    Stem poblano peppers, seed, and cut into ½" dice. _Wash hands and cutting board after prepping

  2. 2

    Make The Filling

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butternut squash to hot pan. Cover, and stir often until tender and lightly browned, 6-8 minutes. Remove cover and add poblanos, taco seasoning, and a pinch of salt and pepper. Cook 1 minute. Add mire poix base and 2 TB water. Bring to a simmer. Reserve pan; wipe pan clean and reserve.

  3. 3

    Heat The Rice And Tortillas

    For best results, pierce brown rice bag a few times with a knife, then break up rice inside the bag. Add Mexican rice to a microwave safe bowl. Cover with a damp paper towel. Microwave until warm, 2 minutes, stirring once halfway through. Wrap tortillas in a damp paper towel and microwave, 30 seconds.

  4. 4

    Make The Cheese Sauce

    In the same pan over medium heat, add cream to hot pan and stir occasionally until slightly thickened, 2-3 minutes. Remove from burner and stir in cheese and 3 TB of water and stir until completely incorporated.

  5. 5

    Make The Burritos And Finish The Dish

    Place tortillas on a clean work surface. Place filling and rice in center of each tortilla. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla. Plate dish as pictured on front of card covering top of the burrito with the cheese sauce and crispy jalapenos. Bon appétit!

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