Meal Kit

Fiesta Corn & Guacamole Flatbread

with chipotle ranch and jalapeño

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Spicy

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

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

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 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

  • Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground turkey, break up until turkey reaches minimum internal temperature, 7-9 minutes. If using Impossible burger, break up until burger is heated through, 4-6 minutes. If using shrimp, cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, separate into a single layer and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flatbread as desired.

  1. 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. 2

    Prepare the Guacamole

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

  3. 3

    Bake the Flatbreads

    Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 8-10 minutes.

    While flatbreads bake, continue recipe.

  4. 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.

    Stir occasionally until corn begins 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. Stir in 2 tsp. lime juice and a pinch of salt and pepper.

  5. 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 (to taste) over flatbread and garnish with cilantro. Squeeze lime wedges over to taste. Bon appétit!

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