Meal Kit

Chipotle Cheddar-Jack Chicken Flatbread

with poblano peppers

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

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

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    2 Naan Flatbreads
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 12 oz. Boneless Skinless Chicken Breasts
  • 3 oz. Corn Kernels
  • 1 tsp. Chipotle Seasoning
  • Info
    2 oz. Sour Cream
  • 2 Tbsp. Tomato Paste
  • 1 Poblano Pepper
  • Info
    1 oz. Light Cream Cheese

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
    760
  • Carbohydrates
    79g
  • Fat
    25g
  • Protein
    56g
  • Sodium
    1720mg

Recipe Steps

You Will Need

  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot

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 Chicken

    Pat chicken dry.

    Place chicken on prepared baking sheet.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 16-18 minutes.

    Carefully remove from oven. Set aside to cool, at least 5 minutes.

    Once cooled, on a clean cutting board, cut into 1/2" dice. Reserve baking sheet.

    While chicken cooks, par-bake flatbreads and prepare ingredients.

  2. 2

    Par-Bake Flatbreads and Prepare Ingredients

    Place flatbreads directly on oven rack in hot oven and bake until flatbread edges are brown and crispy, 5-7 minutes.

    While flatbreads bake, trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Stem poblano peppers, seed, and cut into 1/2" 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.

  3. 3

    Make the Tomato Sauce

    In a small pot, combine tomato paste, seasoning blend, cream cheese, and 1/4 cup water.

    Place over medium heat and bring to a simmer, stirring often, until smooth.

    Once simmering, remove from burner.

  4. 4

    Bake the Flatbread

    Place flatbreads on a clean work surface.

    Spread tomato sauce in an even layer on flatbreads, leaving a 1/2" border. Top with chicken, poblano peppers, corn, white portions of green onions, then cheese.

    Place directly on oven rack in hot oven, with reserved baking sheet below to catch any drips. Bake until cheese is melted, 3- 4 minutes.

  5. 5

    Finish the Dish

    Slice baked flatbreads into four pieces.

    Plate dish as pictured on front of card, topping flatbreads with sour cream and green portions of green onions. Bon appétit!

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