Cheesy Poblano Stuffed Chicken and Chipotle Lime Crema
with squash elotes
Prep & Cook Time:60+ min.
Cook Within:5 days
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
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substitute ingredient. Not to worry! We make sure every ingredient
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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 Lime Chipotle 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 the other half.
Stem poblano pepper, 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.
Combine sour cream, 1 tsp. lime juice, chipotle pesto (to taste), and a pinch of salt. Set aside.
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, prepare stuffing.
[PIC: butt'nut on the sheet]
Make the Stuffing
Spray a medium non-stick oven-safe pan with cooking spray and place over medium-high heat.
Add poblano pepper and stir occasionally until tender, 2-3 minutes.
Remove from burner and stir in cheddar-jack cheese until combined.
[PIC: peppers and cheese in pan]
Prepare the Chicken
Pat chicken breasts dry, and season both sides with a pinch of pepper
Place chicken on a clean work surface.
Using a sharp knife, make a lengthwise cut in the thickest end of the chicken. Cut should be deep enough to stuff with peppers and cheese. Repeat with second breast.
Fill each chicken breast with half the stuffing. If chicken is misshapened, gently press to flatten. Wipe pan clean and reserve.
[PIC: one breast with the cutting being done, one with the stuffing in. (try and show the stuffing in if we c an]
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, cut side down. Cook undisturbed until browned, 2-3 minute 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.
Carefully remove pan from oven. Handle will be hot! Use an oven mitt.
Plate dish as pictured on front of card, topping chicken with chipotle crema and butternut squash with green chili aioli (taste first, aioli is spicy!), cotija, and cilantro. Squeeze lime wedges over to taste. Bon appétit!
[PIC: chicken in pan]
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