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
This is the flatbread America has been waiting for. We've combined the crunchy essence of nachos, and the cheese, with the softer, toasted nature of flatbreads, with cheese. With a feisty jalapeño salsa and diced chicken on top, we're serving up joy on a naan, a meal that will satisfy from sea to shining sea. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
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
Medium 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
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken.
If using diced chicken thighs, follow same instructions as diced chicken breasts in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
If using Impossible burger, follow same instructions as chicken in Step 3, breaking up burger and cooking until heated through, 5-7 minutes.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest steak strips 3 minutes.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Core tomato and cut into ¼" dice.
Halve lime and juice.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Pat chicken dry.
Make the Salsa
In a mixing bowl, combine tomato, 2 tsp. lime juice, jalapeño (to taste), and a pinch of pepper. Set aside.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken, white portions of green onions, and a pinch of pepper to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Stir in seasoning and transfer chicken to a plate. Wipe pan clean and reserve.
While chicken cooks, bake flatbreads.
Bake the Flatbreads
Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 6-8 minutes.
Make Cheese Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat. Add cream to hot pan and bring to a boil. Once boiling, stir occasionally until slightly thickened, 2-3 minutes.
Remove from burner and stir in cheese until completely incorporated.
Place flatbreads on a clean work surface and top evenly with cheese sauce, chicken, and salsa.
Plate dish as pictured on front of card, garnishing flatbreads with green portions of green onions and tortilla strips. Bon appétit!
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