Meal Kit

Chipotle Cheddar-Jack Chicken Flatbread

with poblano peppers

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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

We suppose this could have just be called "Mexican-Style Flatbread" but we wanted to be a bit more… descriptive. After all, the slight heat and smoke of chipotle is its own thing, and it melds with a tomato sauce to give the added oomph and flavor. There's also peppers, corn, green onions, cheese… and of course chicken! Add some cooling sour cream and you've got the best Chipotle Cheddar-Jack Chicken Flatbread around! (Or Mexican-Style Flatbread).

In Your Box (serves 2)

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

  • Nutrition (per serving)

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

Recipe Steps

You Will Need

  • 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

Customize It Instructions

  • If using steak strips or flank steak, skip roasting step. Separate steak strips into a single layer and pat dry. Cook steak strips in a non-stick pan with 2 tsp. olive oil, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flatbreads in Step 4.

  • If using Impossible burger, skip roasting step. Cook burger in a non-stick pan with 2 tsp. olive oil, breaking up until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Add to flatbreads in Step 4.

  1. 1

    Roast Poblano and Chicken and Prepare Green Onions

    Stem poblano pepper, seed, and cut into 1/2" dice. Poblano can vary in spice; most are mild, but a few can be quite hot. Wash hands and cutting board after prep.

    Pat chicken dry.

    Place chicken on one side of prepared baking sheet. Place poblano in empty space and spread into a single layer. Spray with cooking spray.

    Roast on lower rack in hot oven, 10 minutes.

    While poblano and chicken roast, trim and thinly slice green onions on an angle, keeping white and green portions separate.

  2. 2

    Par-Bake Flatbreads and Finish Chicken

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

    After 10 minutes, carefully remove baking sheet from oven and remove poblanos. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.

    Carefully remove chicken 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.

  3. 3

    Make the Tomato Sauce

    Place a small pot over medium heat and add tomato paste, seasoning blend, softened cream cheese, and 1/4 cup water.

    Bring to a simmer, stirring often, until smooth.

    Once simmering, remove from burner.

  4. 4

    Bake the Flatbreads

    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, corn, white portions of green onions, then shredded 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.

    Carefully remove from oven.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, slicing baked flatbreads into four pieces, if desired, and garnishing with sour cream and green portions of green onions. Bon appétit!

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