Meal Kit
Cheesy Poblano Chicken Breast
with chile-cumin cottage fries
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
Ryan Pugh
Creamy, rich cheese and slightly spicy pepper combine their culinary superpowers to top this succulent chicken breast with something special, flavorful, and unique. On the side, crispy, cumin-y fries that you'll eat up before they even get settled on your plate. So does that make it three culinary superpowers? That's almost too much power for one meal. Almost.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Poblano Pepper
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Light Cream Cheese
- 1 oz. Tortilla Strips
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½ oz. Grated Cotija Cheese
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Fajita 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) WPevVvqk
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Calories690
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Carbohydrates51g
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Net Carbs45g
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Fat34g
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Protein48g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
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 pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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If using ribeye, follow same instructions as chicken in Steps 2 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Roast the Cottage Fries
Slice potatoes into 1/4" rounds.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, chile and cumin rub, and a pinch of salt and pepper. Massage oil, seasoning rub, salt, and pepper into potatoes.Spread into a single layer and roast in hot oven until browned and tender, 18-22 minutes, tossing fries halfway through.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Stem poblano pepper, 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.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Remove chicken to a plate.While chicken cooks, make cheese sauce. -
4 Make the Cheese Sauce
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add poblano to hot pan. Stir often until tender, 3-4 minutes.Add 1/4 cup water, softened cream cheese, and fajita seasoning. Bring to a simmer.Once simmering, stir often until slightly thickened and cream cheese has melted, 1-2 minutes.Remove from burner and stir in cheddar-jack cheese. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with cheese sauce and tortilla strips and potatoes with cotija cheese and sour cream. Bon appétit!
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