Meal Kit

Chicken Poblano Poppers

with crispy tortilla strips

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 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

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
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 oz. Tortilla Strips
  • 6 Chive Sprigs
  • 1 tsp. Chipotle Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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. 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. 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. 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. 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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