Culinary Collection

Cheesy Poblano Stuffed Chicken and Chipotle Lime Crema

with squash elotes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
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
    ½ oz. Grated Cotija Cheese
  • Info
    2 tsp. Chipotle Pesto
  • Info
    1 fl. oz. Green Chili Aioli
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Poblano Pepper
  • ¼ oz. Cilantro
  • 1 Lime
  • 12 oz. Cubed Butternut Squash
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese

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
    622
  • Carbohydrates
    30g
  • Fat
    35g
  • Protein
    50g
  • Sodium
    1701mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Non-Stick Pan

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
  1. 1

    Prepare Ingredients and Make Lime Chipotle Crema

    WRITTEN

    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. .

    [PIC: cilantro, lime wedges, butternut, poblano, chipotle crema]

  2. 2

    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, prepare stuffing.

    [PIC: butt'nut on the sheet]

  3. 3

    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]

  4. 4

    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]

  5. 5

    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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