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
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.
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 The Ingredients
Peel and slice potatoes into thin rounds.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano peppers, seed, and cut into ½" dice. _Wash hands and cutting board after prepping.
Cook The Potatoes and Peppers
In a large nonstick pan over high heat, add 1 tsp olive oil. Add potato slices and cook until browned and tender, 4-6 minutes, stirring occasionally. Add poblanos, taco seasoning, ¼ tsp salt and a pinch of pepper and cook 2-3 minutes.
Add cream and bring to a simmer. Transfer to a bowl.
Reserve pan; wipe clean.
Bake The Gratin
Layer ½ of the potatoes and peppers in the casserole dish. Top with ½ of the cheese and panko breading (reserve 2 TB for the top). Repeat one layer. Top with reserved bread crumbs. Bake in a hot oven until browned on top and potatoes are tender, 15-17 minutes.
Cook The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. In the same pan over medium high heat, add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner.
Reserve pan; no need to wipe clean
Make The Sauce and Finish The Dish
In the same pan over high heat, add tomatillos and cook until slightly charred and starting to break down, 3-4 minutes. Mash lightly with a spoon.
Add white portions of green onions, and a pinch of salt and pepper and cook 1 minute. Remove from burner.
Plate dish as pictured on front of card, garnishing with green onion tops. Bon appétit!
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