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
Stem poblano peppers, seed, halve lengthwise, and slice 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.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Cook The Vegetables
"Place a large nonstick pan over medium-high heat. Add 2 tsp. olive oil, peppers, seasoning blend, corn, ¼ tsp salt and a pinch of pepper to hot pan. Stir often until lightly browned and slightly tender, 5-7 minutes.
Add 2 of the cream cheeses (reserve remaining for sauce) and ¼ cup water. Bring to a simmer.
Reserve pan; wipe clean.
Bake The Gratin
Transfer ⅓ of the vegetable mixture to prepared casserole dish. Top with ⅓ of the mozzarella. Repeat 2 times, ending with cheese. For best results, use a 2-cup casserole dish. Place on prepared baking sheet to catch any drips. Bake in hot oven until cheese browns and peppers are tender, 10-12 minutes.
While gratin bakes, cook chicken.
Cook The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place the same pan used to cook the pepper mixture over medium heat and 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 medium heat, add remaining cream cheese, honey chipotle, and 2 tablespoons of water. Bring to a simmer.
Plate dish as pictured on front of card, topping gratin with crispy jalapenos (to taste). Bon appétit!
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