Meal Kit

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
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 you!
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
  • 1 Ear of Corn
  • 4 oz. Grape Tomatoes
  • 2 tsp. Taco Seasoning
  • Info
    4 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
    682
  • Carbohydrates
    76g
  • Fat
    34g
  • Protein
    19g
  • Sodium
    1214mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 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! Cook proteins in a large non-stick pan over medium heat. If using diced chicken, pat dry, and season both sides with a pinch of salt and pepper. Cook, with 1 tsp. olive oil until chicken reaches a minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season all over with a pinch of salt and pepper. Cook, with 1 tsp. olive oil, until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using ground pork, cook with 1 tsp. olive oil, breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

  1. 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.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle. Halve tomatoes. Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward. 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.

  3. 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.

  4. 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.

  5. 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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