Meal Kit
Elotes-Style Pizza
with lime crema
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Over 30g proteinVegetarian
Chef
Ryan Pugh
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)
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2 Naan Flatbreads
- 5 oz. Corn Kernels
- 1 Roma Tomato
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3 oz. Shredded Mozzarella
- 1 Lime
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2 oz. Sour Cream
- 1 Shallot
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1 oz. Grated Parmesan Cheese
- ¼ oz. Cilantro
- 1 tsp. Fiesta 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.
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Nutrition (per serving) lPEKlLOK
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Calories730
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Carbohydrates88g
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Net Carbs82g
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Fat32g
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Protein31g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.
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1 Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 8-10 minutes.
While flatbreads par-bake, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Core tomato and cut into 1/2" dice.Stem cilantro and coarsely chop half the leaves. Reserve remaining leaves whole for garnish.Peel and halve shallot. Slice thinly. -
3 Cook the Corn Mixture
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn and shallots to hot pan and cook undisturbed until starting to char, 2-4 minutes.Remove from burner. Stir in tomatoes, half the fiesta seasoning (reserve remaining for garnish), chopped cilantro, and a pinch of salt until combined. Set aside. -
4 Make Crema and Bake Pizzas
In a mixing bowl, combine sour cream, mozzarella, 2 tsp. lime juice, and a pinch of salt. Set aside.
Place flatbreads, flat-side down, on prepared baking sheet and spread a thin layer of crema on each. Top evenly with corn mixture.Bake in hot oven until golden-brown, 8-10 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, quartering pizza, if desired, and topping with Parmesan, reserved cilantro leaves, and remaining fiesta seasoning. Squeeze lime wedges over to taste. Bon appétit!
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