Meal Kit
Chili Cha-Cha Ground Pork Popper
with corn
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 2 Poblano Peppers
- 5.47 oz. Long Grain White Rice
- 3 oz. Frozen Corn
- 2 oz. Cream Cheese
- 2 oz. Chimichurri
- 1 oz. Light Sour Cream
- 1 oz. Shredded Cheddar-Jack Cheese
- ⅓ oz. Panko Breadcrumbs
- 1 tsp. Portuguese Piri Piri Blend
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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Calories930
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Carbohydrates86g
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Net Carbs81g
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Fat49g
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Protein41g
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Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 1 Large 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
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Cook the Rice
Bring a small pot with rice, a pinch of salt, piri piri seasoning (use less if spice-averse), and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Roast the Poblanos
Remove stems and halve poblano peppers. 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 poblanos on prepared baking sheet, cut-sides down, and evenly top with 1/4 tsp. salt. Spray with cooking spray.Roast in hot oven until tender and slightly browned, 12-14 minutes.Don't worry if poblanos char a bit; this adds flavor to the dish.While poblanos roast, continue recipe. -
3 Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground pork, 1/4 tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Drain any excess liquid from pan. Pan will be hot! Use caution. -
4 Finish the Filling
Add corn, chimichurri (to taste), and panko to hot pan. Stir occasionally until corn is heated through, 1-2 minutes.
Add cream cheese and stir often until combined, 30-60 seconds.Remove from burner. -
5 Fill and Roast Poblanos and Finish Dish
After 12-14 minutes, carefully remove sheet from oven. Carefully flip poblanos, cut sides up, and distribute filling evenly among halves. Evenly top with cheese. Sheet will be hot! Use a utensil.
Roast in hot oven until cheese is melted and browned, 3-5 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping poblanos with sour cream. Bon appétit!
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