Meal Kit
Fiesta Corn & Guacamole Flatbread
with chipotle ranch and jalapeño
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Lauren M.
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)
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2 Naan Flatbreads
- 4 oz. Grape Tomatoes
- 4 oz. Pico de Gallo Guacamole
- 3 oz. Corn Kernels
- 1 Lime
- 1 Jalapeno Pepper
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1½ fl. oz. Chipotle Ranch Dressing
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1 oz. Sour Cream
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1 oz. Queso Fresco Crumbles
- 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.
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Nutrition (per serving) Wq4a6nO4
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Calories690
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Carbohydrates82g
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Net Carbs73g
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Fat36g
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Protein19g
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Sodium1610mg
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
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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.
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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 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 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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