Mexicali Cheesy Penne

with corn and poblano

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

Here's your creamy, comfy bowl of pasta, with a twist: instead of classic Italian flavors for soothing and solace, Mexican ingredients and spices form a simple yet elegant meal. Sweet corn, spicy crispy jalapeño, and zesty poblano combine for forkful after forkful of deliciousness, all with a cheesy, melty sauce so divine, you'll melt in its presence. Pasta has never felt so perfecto.

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    5 oz. Penne Pasta
  • 1 Poblano Pepper
  • 3 oz. Corn Kernels
  • 4 oz. Grape Tomatoes
  • 2 tsp. Taco Seasoning
  • Info
    4 fl. oz. Light Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Sour Cream
  • Info
    1 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
    688
  • Carbohydrates
    80g
  • Fat
    34g
  • Protein
    19g
  • Sodium
    1209mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Pasta
    1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm. Set aside. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle. Halve tomatoes. Stem poblano pepper, seed, halve lengthwise, and slice into thick strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, corn, poblano (to taste), green onions (reserving a pinch for garnish), taco seasoning, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until poblano and corn are brown and tender, 4-6 minutes. Meat lovers! If using chicken, pat dry and season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground pork, combine with ¼ tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Break into small pieces with a spoon until no pink remains, 5-7 minutes.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Add cream, reserved pasta cooking water, cheese, pasta, tomatoes, sour cream, and ¼ tsp. salt to pan. Stir constantly until cheese melts, 1-2 minutes. Remove from burner. If using protein, stir into pasta.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with crispy jalapeños (to taste) and reserved green onions. Bon appétit!

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