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
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
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Core tomato and cut into 1/4" dice.Stem poblano pepper, seed, and cut into 1/2" 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.NEEDS NEW STEP SHOT (DICED TOMATO)
Cook the Beef
Place a large non-stick pan over medium-high heat.
Add ground beef and seasoning blend to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Transfer ground beef to a plate. Keep pan over medium-high heat.
Cook the Vegetable Mixture
Add 2 tsp. olive oil, poblano, corn, white portions of green onions, and a pinch of salt and pepper to hot pan.
Stir occasionally until slightly tender, 3-5 minutes.Stir in 2 Tbsp. water and crushed tomatoes until combined. Bring to a simmer.Once simmering, cook until slightly thickened, 1-2 minutes.Remove from burner.While the vegetables cook, bake the flatbreads.
Bake the Flatbreads
Place flatbreads directly on oven rack in hot oven and bake until flatbread edges are brown and crispy, 5-7 minutes.
Top the Flatbreads and Finish Dish
Carefully remove flatbreads from oven and place on baking sheet. Top evenly with ground beef, tomato rounds, vegetable mixture, and cheese.
Bake in hot oven until cheese is melted and topping is warmed through, 2-3 minutes.Plate dish as pictured on front of card, garnishing with green portions of green onions and hot sauce (to taste). Bon appétit!SWITCHED FROM BISTRO DOUGH TO FLATBREAD – NEED NEW STEP SHOT (FLATBREADS BAKED, TOMATO DICED)
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