Cheesy Poblano Stuffed Chicken and Chipotle Lime Crema
with squash elotes
Prep & Cook Time:40-50 min.
Cook Within:4 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
You love coating a juicy, succulent chicken with creamy, salty, rich cheese… but have you tried stuffing the chicken with said creamy, salty, rich cheese? No? You can rectify that with this meal, where cheese and poblano end up inside the chicken. With the slight heat of a chipotle lime crema on top, this stuffed chicken proves that inside is just as good as outside. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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.
You Will Need
Medium Oven-Safe Non-Stick Pan
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
Prepare Ingredients and Make Chipotle-Lime Crema
Mince cilantro, leaves and stems.
Halve any large butternut squash pieces to roughly match smaller pieces.
Halve lime. Cut one half into wedges and juice other half.
Stem poblano pepper, seed, and cut into ¼" 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.
Combine 1 tsp. lime juice, chipotle crema, and a pinch of salt in a mixing bowl. Set aside.
Roast the Butternut Squash
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.
Spread into a single layer. Roast in hot oven until tender, 20-25 minutes.
While squash roasts, make stuffing.
Make the Stuffing
Spray a medium oven-safe non-stick pan with cooking spray and place over medium-high heat.
Add poblano pepper to hot pan and stir occasionally until tender, 2-3 minutes.
Remove from burner and stir in cheddar-jack cheese until combined.
Prepare the Chicken
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Place chicken on a clean cutting board. Using a sharp knife, make a lengthwise cut in the chicken. Cut should be deep enough to stuff with peppers and cheese, but not entirely through breast. Repeat with second breast.
Fill each chicken breast with half the stuffing. If chicken is misshapen, gently press to flatten. Wipe pan clean and reserve.
Cook Chicken and Finish Dish
Return pan used to cook stuffing to medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned on one side, 2-3 minutes.
Flip chicken, and place pan in hot oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Carefully remove pan from oven. Handle will be hot!
Plate dish as pictured on front of card, topping chicken with chipotle-lime crema and butternut squash with green chili aioli (taste first, aioli is spicy!), cotija, and cilantro. Squeeze lime wedges over to taste. Bon appétit!
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