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
A note about serious food allergies
Sometimes you just want a dinner with gooey cheese that's gooey good. This dinner has not only the aforementioned cheese, but a feisty spicy jalapeño popper-inspired topping that combines gooey good and feisty fabulous. And what does that make? Perfect pizza.
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
Large Non-Stick Pan
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
Customize It Instructions
Meat lovers! If using proteins, cook in a large non-stick pan over medium-high heat. If using pulled pork, coarsely chop. Excess pork fat will render while cooking and add flavor. Stir occasionally, with 2 Tbsp. water, breaking up pork until warmed through, 1-2 minutes. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Stir occasionally, with 1 tsp. olive oil, until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. If using chicken breasts, pat dry and cut into 1" dice. Season all over with a pinch of salt and pepper. Stir occasionally, with 1 tsp. olive oil, until chicken reaches minimum internal temperature, 5-7 minutes. Add to flatbread as desired.
Prepare Ingredients and Make Salsa
Halve and peel onion. Slice halves into thin strips.
Stem jalapeño, halve, seed, remove ribs, and cut into ¼" dice.
Stem poblano pepper, seed, and cut into ½" 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 poblano and jalapeño peppers.
In a mixing bowl, combine tomatoes, jalapeño (to taste), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads bake, make topping.
Cook the Topping
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add poblano and onion to hot pan. Stir occasionally until lightly browned, 3-5 minutes.
Remove from burner and stir in cream cheese and cheddar-jack cheese until combined.
Assemble and Bake Flatbreads
Place flatbreads on a clean work surface. Top evenly with topping.
Place directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with salsa, ranch drizzle, crispy jalapeños (to taste), and arugula. Bon appétit!
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