Meal Kit

Jalapeño Popper Pizza

with buttermilk ranch and grape tomatoes

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • Info
    2 Naan Flatbreads
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 1 Red Onion
  • 1 Poblano Pepper
  • Info
    1½ fl. oz. Buttermilk Ranch Dressing
  • ½ oz. Baby Arugula
  • Info
    2 oz. Light Cream Cheese
  • 4 oz. Grape Tomatoes
  • 1 Jalapeño Pepper
  • Info
    ½ oz. Crispy Jalapeños

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.

  • Nutrition (per serving)

  • Calories
    766
  • Carbohydrates
    82g
  • Fat
    40g
  • Protein
    24g
  • Sodium
    1561mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 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

  • Meatlovers! If adding protein, pat dry, season with a pinch of salt and pepper, and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using steak strips, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using diced chicken breasts, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to flatbreads as desired.

  1. 1

    Prepare Ingredients and Make Salsa

    Halve tomatoes. 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Assemble and Bake the 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping flatbreads with salsa, dressing, crispy jalapeños (to taste), and arugula. Bon appétit!

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