Meal Kit
Fiesta Corn & Guacamole Flatbread
with chipotle ranch and jalapeño
Prep & Cook Time: 25-35 min.
Spice Level: Mild
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 avocado and drizzled with zesty chipotle ranch, this flatbread is a veggie lover’s dream.
In Your Box (serves 2)
- 1 Ear of Corn
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2 Naan Flatbreads
- 4 oz. Guacamole
- 4 oz. Grape Tomatoes
- 1 Lime
- 1 Jalapeno Pepper
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1½ oz. Chipotle Ranch Dressing
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1 oz. Sour Cream
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1 oz. Queso Fresco
- 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) GqnoXYOW
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Calories730
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Carbohydrates74g
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Net Carbs68g
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Fat43g
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Protein19g
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Sodium1650mg
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
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Meatlovers! Cook proteins in a large non-stick pan over medium-high heat. If using ground beef, break up until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using flank steak, separate into a single layer and pat dry. Stir occasionally with 1 tsp. olive oil until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Cooking with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes. Add to flatbreads as desired.
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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.Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.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, 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. 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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