Fiesta Corn & Guacamole Flatbread

with chipotle ranch and jalapeño

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility 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 you!
A note about serious food allergies

Here again, by popular demand, the winner of our customer pizza contest: Fiesta Corn & Guacamole Flatbread by Lauren M.! Featuring creamy avocado and drizzled with zesty chipotle ranch, this flatbread is a veggie lover’s dream.

In Your Box (serves 2)

  • 3 oz. Corn Kernels
  • 1 Jalapeño Pepper
  • Info
    1 oz. Queso Fresco
  • Info
    1 oz. Sour Cream
  • ¼ oz. Cilantro
  • Info
    1½ oz. Chipotle Ranch Dressing
  • 4 oz. Guacamole
  • Info
    2 Naan Flatbreads
  • 1 Lime
  • 4 oz. Grape Tomatoes

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
    746
  • Carbohydrates
    81g
  • Fat
    42g
  • Protein
    19g
  • Sodium
    1655mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve tomatoes. Coarsely chop cilantro (no need to stem). Halve lime lengthwise. Cut one half into wedges and juice the other half. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

  • 2

    Prepare the Guacamole

    In a mixing bowl, combine sour cream, guacamole, and a pinch of pepper. Refrigerate until plating.

  • 3

    Bake the Flatbreads

    Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 12-14 minutes. While flatbreads bake, make corn salsa.

  • 4

    Make the Corn Salsa

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Then stir occasionally until corn is beginning to soften, 2-3 minutes. Add jalapeño (to taste) and stir occasionally until aromatic, 1-2 minutes. Add tomatoes and stir occasionally until beginning to soften, 1-2 minutes. Remove from burner and stir in 2 tsp. lime juice and a pinch of salt and pepper.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping flatbread with guacamole-sour cream mixture, corn salsa, and queso fresco (crumbling with your hands if needed). Drizzle dressing over flatbread and garnish with cilantro. Squeeze lime wedges over to taste. Bon appétit!

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