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
Fire-Roasted Diced Hatch Green Chile Peppers
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.
You Will Need
Before You Cook
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
Prepare the Meatloves
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine ground pork, panko, ½ tsp. salt, and a pinch of pepper in provided tray. Form into two evenly-sized meatloaves and place in one side of tray.
Add the Vegetables
In empty side of tray, combine diced peppers, corn, black bean, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Bake uncovered in hot oven until meatloaves reaches a minimum internal temperature of 160 degrees, 30-33 minutes.
While meatloves bake, combine sour cream, green chiles (to taste), and a pinch of salt and pepper in a mixing bowl.
Carefully remove from oven. Garnish meatloaves with sour cream crema and vegetables with cheese. Bon appétit!
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