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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
We've brought together Italy and Mexico before, and not just in our fantasy soccer league. (Excuse us, football.) But this may be the best mash-up yet: yummy pasta bathed in creamy chipotle sauce with peppers, corn, and, of course, queso. But this match must be featuring the ladies, not the gents, because the United States is making a strong showing with delicious, flaky biscuits, made with cheddar cheese and scallions. Three cuisines together? Play ball!
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
Large 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
Customize It Instructions
Meat lovers! If using protein, top pasta while plating dish. Cook proteins in a large non-stick pan over medium-high heat, using 2 tsp. olive oil. If using Italian sausage, remove from casting. Add to hot pan and break up with a spoon until no pink remains, 4-6 minutes. If using chicken pat dry and cut into 1" dice. Season with a pinch of salt and pepper. Add to hot pan and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.
Bake the Biscuits
In a mixing bowl, combine biscuit mix, white portions of green onions, cheddar-jack cheese, and ¼ cup water until a sticky dough forms.
Form dough into four equally-sized balls and place on prepared baking sheet, leaving 3" space in between. Bake in hot oven until golden brown, 16-18 minutes.
While biscuits bake, cook pasta.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, start sauce.
Cook the Sauce
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add red bell pepper and corn to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Stir in green portions of green onions and garlic salt until combined, 1-2 minutes.
Add cream, pasta, half the pasta cooking water, and half the chipotle pesto. Taste, and add more chipotle pesto if desired. Bring to a simmer, stirring constantly, 1-2 minutes.
Once simmering, stir occasionally until sauce thickens to coat pasta, 2-3 minutes.
Remove from burner. If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, topping pasta with queso fresco. Bon appétit!
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