Meal Kit
Jalapeño Popper Chicken Thigh Flatbread
with green onions and crispy jalapeños
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
We're about thinking outside the box at the Home Chef, and especially outside the appetizer box. Why confine great flavors to the beginning of a meal, we say to ourselves, as we cackle like the mad scientists, turning Buffalo wings into a smoothie. This doesn't take it quite that far; in fact, we think putting jalapeño, cheese, and ranch flavors on a flatbread is quite natural. Natural and yummy… appetizers continue to be fantastic inspiration.
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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4 Mini Naan Flatbreads
- 1 Poblano Pepper
- 3 oz. Corn Kernels
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2 oz. Shredded Cheddar Cheese
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2 oz. Light Cream Cheese
- 2 Green Onions
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1 oz. Sour Cream
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½ oz. Crispy Jalapenos
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2 tsp. Buttermilk-Dill Seasoning
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) o30wddO0
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Calories860
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Carbohydrates68g
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Net Carbs65g
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Fat38g
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Protein58g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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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If using diced chicken breasts, follow same instructions as chicken thighs in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips pat dry, and coarsely chop. Follow same instructions as chicken thighs in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using ground beef, follow same instructions as chicken thighs in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, follow same instructions as chicken thighs in Step 3, breaking up burger into smaller pieces until heated through, 4-6 minutes.
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1 Par-Bake the Flatbreads
Place flatbreads directly on rack in hot oven and toast until edges are brown and crispy, 5-7 minutes.
While flatbreads par-bake, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.In a mixing bowl, combine softened cream cheese, sour cream, and seasoning blend. Set aside. -
3 Cook the Topping
Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, white portions of green onions, and poblano to hot pan. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in corn until heated through, 1-2 minutes.Remove from burner. -
4 Assemble the Flatbreads
Place flatbreads on prepared baking sheet.
Top evenly with cream cheese mixture, then topping and shredded cheese. -
5 Bake Flatbreads and Finish Dish
Bake in hot oven until cheese has melted and flatbread is golden brown, 2-3 minutes.
Plate dish as pictured on front of card, garnishing with green portions of green onions and crispy jalapeños. Bon appétit!
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