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
A note about serious food allergies
Peter Piper may have picked a peck of pickled peppers, but if Peter procured these fabulous fajita-flavored fancies, he would have left that bubbling brine far behind. In fact, with the taco-seasoned chicken and classic pico de gallo as innards, these peppers would sell faster than any seashells sold by the seashore by someone named Sally. Now, read this description aloud five times fast…
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.
You Will Need
Medium Non-Stick Pan
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
Roast Peppers and Prepare Ingredients
Stem poblano peppers, halve lengthwise, and remove seeds and ribs. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place peppers on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into peppers. Place cut side up and roast in hot oven until tender, 10-12 minutes.
While peppers roast, halve and peel onion. Cut halves into ¼" dice.
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Halve lime. Juice one half and cut other half into wedges.
Carefully drain liquid from chicken.
Make the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir often, breaking up meat, until starting to brown, 2-3 minutes.
Set aside 2 Tbsp. onion. Add remaining onion to pan and stir often until onion softens, 2-3 minutes.
Stir in ¼ cup water, seasoning blend, and ¼ tsp. salt. Cook until water is almost evaporated and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Remove from burner.
Make the Pico de Gallo
Combine tomatoes, reserved onion, cilantro (reserve a pinch for garnish), 2 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside for flavors to marry.
Assemble and Roast the Peppers
Divide filling equally among poblano peppers. Top with cheese. Baking sheet will be hot! Use a utensil.
Roast again until cheese is melted, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing peppers with pico de gallo, sour cream, and reserved cilantro. Squeeze lime wedges over to taste. Bon appétit!
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