Cheesy Poblano Stuffed Chicken and Chipotle Lime Crema
with squash elotes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
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
Halve lime. Cut one half into wedges and juice the other half.
Pat chicken breasts dry, and season both sides with pinch of pepper.
Stem poblano peppers, seed, and cut into ½" 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.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 20-25 minutes.
lay chicken on flat dry surface and using the tip of a sharp knife make a slit into the chicken breast on the thickest end.
the incision should be deep enough to stuff with peppers and cheese.
place a medium oven safe pan over medium high heat with cooking sprayl.
once hot add poblano peppers and cook until tender, 2-3 minutes.
remove from heat and mix with cheddar jack cheese (reserve pan)
using a spoon take mixture and stuff inside incision that was made into chicken.
apply light preasure to breast to flatten if needed.
place pan that was used for peppers back over medium high heat with 1 tsp olve oil.
when hot add chicken presentation side down.
Place a medium oven-safe pan over medium heat and 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes on one side. Flip chicken, and place pan in hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Make crema and finish dish
in a small bowl combine sour cream, 1 tsp lime juice, chipotle pesto and a pinch of salt, mix well.
Top chicken with crema and serve with lime wedges.
Garnish side with green chili aioli, cotija and cilantro. Bon appetite!
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