Meal Kit
Chicken Poblano Poppers
with crispy tortilla strips
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
We love stuffed peppers and we aren't afraid to say it. We'll shout it from the rooftops. We'll write it in the sky among the clouds. We'll have John Cusack play it in a boom box he's raising above his head outside some girl's home. Okay, we'll do none of those things. Instead, we'll offer you this meal: tender poblanos filled to the brim with chicken, corn, and tomatoes. Cheddar cheese, tortilla strips, and a chive sour cream provide a salty, crunchy yet soothing garnish. No skywriting, no old 80s movie, no shouting: Just delicious flavors and easy preparation for your best dinner this week.
In Your Box (serves 2)
- 1 Ear of Corn
- 2 Boneless Skinless Chicken Breasts
- 3 Poblano Peppers
- 1 Roma Tomato
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2 oz. Sour Cream
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2 oz. Shredded Cheddar Cheese
- 1 oz. Tortilla Strips
- 6 Chive Sprigs
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1 tsp. Chipotle Seasoning
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.
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Nutrition (per serving)
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Calories600
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Carbohydrates25g
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Net Carbs20g
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Fat34g
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Protein50g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium 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
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1 Roast the Poblanos
Halve poblanos lengthwise, removing seeds and ribs.
Place poblanos on prepared baking sheet, cut side up. Drizzle with 1 tsp. olive oil and a pinch of salt. Massage oil into poblanos. Roast in hot oven until poblanos are tender, but not completely cooked, 10-12 minutes.Set aside. Don't worry if poblanos char a bit; this adds flavor to the dish.While poblanos roast, prepare ingredients. -
2 Prepare the Ingredients
Mince chives.
Remove husk from corn and carefully remove kernels from cob.Core tomato and cut into 1/2" dice.Pat chicken dry and, on a separate cutting board, cut into 1" dice.Place chives and sour cream in a mixing bowl and combine. Set aside. -
3 Cook the Filling
Place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and diced chicken to hot pan.
Stir occasionally until lightly browned, 3-5 minutes.Stir in chipotle seasoning, corn, tomatoes, 1/2 tsp. salt, and a pinch of pepper. Cook until tomatoes are slightly softened, 1-3 minutes.Remove from burner. Chicken will finish cooking in a later step. -
4 Fill and Roast the Poblanos
Divide filling between poblanos. Top with cheese.
Roast until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with tortilla strips and chive-sour cream. Bon appétit!
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