Meal Kit
Fiery Pork Stuffed Poblanos
with cheese and salsa
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
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)
- 3 Poblano Peppers
- 10 oz. Ground Pork
- 8 oz. Cooked White Rice
- 4 oz. Fire Roasted Salsa
- 2 fl. oz. Enchilada Sauce
- 1 oz. Shredded Quesadilla Cheese
- 2 tsp. Chile and Cumin Rub
- 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.
-
Nutrition (per serving)
-
Calories630
-
Carbohydrates46g
-
Net Carbs39g
-
Fat33g
-
Protein35g
-
Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 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
-
If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
-
If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
-
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.
-
1 Prepare the Poblanos
Stem poblanos, halve lengthwise, and seed. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
-
2 Start the Poblanos
Place poblanos on prepared baking sheet, cut-side down. Spray with cooking spray and season with a pinch of salt.
Roast in hot oven until poblanos are slightly tender, 8-10 minutes.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 to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. -
4 Finish the Filling
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add rice, chile and cumin rub, piri piri seasoning (to taste), enchilada sauce (to taste), and 1/4 tsp. salt to hot pan. Stir occasionally until combined and rice is heated through, 2-3 minutes.Remove from burner. -
5 Finish Poblanos and Finish Dish
After 8-10 minutes, carefully remove sheet from oven and flip poblanos. Sheet will be hot! Use a utensil.
Evenly divide filling between poblano halves. Top evenly with cheese. Poblanos will be hot! Use a utensil.Roast poblanos in hot oven until cheese is melted, 3-5 minutes.Carefully remove from oven.If poblanos are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining poblano is yours to use as you please!Plate dish as pictured on front of card, topping stuffed poblanos withsalsa (to taste). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
