Meal Kit

Poblano Sopes

With Kale and Pickled Onions

Prep & Cook Time: 45-55 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

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

In Your Box (serves 2)

  • 4 Cilantro Sprigs
  • 2 oz. Grape Tomatoes
  • 1 Red Onion
  • 1 Lime
  • 1 Avocado
  • 1 Poblano Pepper
  • Info
    0 oz. Placeholder
  • ¼ cup Quinoa
  • 1 cup Corn Flour
  • 15½ oz. Canned Black Beans
  • ¼ oz. Baby Kale
  • Info
    1½ oz. Queso Fresco

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 1 Mixing Bowl
  • 1 Large Pan
  • 1 Medium Pot

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
  1. 1

    Prepare the Ingredients

    Preheat the oven to 400 degrees for the roasting of the poblano pepper. Rinse, de-stem, and rough chop the cilantro. Rinse and halve the tomatoes. Peel the papery skin off the red onion and slice into thin circular slices. Rinse and halve the lime. Cut the avocado in half, remove the pit, remove the skin, and thinly slice lengthwise.

  2. 2

    Roast the Poblano Pepper

    Place the poblano pepper on a baking sheet. Place in the oven and roast for 15-10 minutes or until the skin of the pepper is charred. Place the pepper in a bowl and cover with plastic wrap. Let steam in the bowl for 5 minutes before removing the charred skin, stem, and seeds of the pepper. Slice into 1" strips.

  3. 3

    Make the Sope Batter

    In a mixing bowl, combine the quinoa, masa, 1 cup of water, and 1 tsp. of salt. Mix together to combine. Form into four even disc-shaped patties.

  4. 4

    Cook the Sopes

    Heat a large saute pan over medium heat. Place 2 tsp. of olive oil in the pan. When pan and oil are hot, add two sopes to the pan. Cook on each side for 3-4 minutes or until golden brown. Repeat for the other two sopes. When all four are cooked, place them on the baking sheet and cook for 8-10 minutes in the oven to make sure the quinoa is thoroughly cooked.

  5. 5

    Cook the Beans and Pickle Onions

    Drain and rinse the black beans. Place in a medium sized pot with cilantro, and 1 tsp. olive oil. Cook for 5 minutes or until warm throughout. Smash half of the beans with a whisk to thicken. Season with a pinch of salt and pepper. Place the red onions in a mixing bowl along with the juice of the lime and a few pinches of salt. Mix together well so the onions are completley coated. Let sit for 5 minutes to allow to quick pickle.

  6. 6


    Place two sopes on a plate. Top generously with black beans, sliced poblano, and avocado. Garnish with pickled onions, tomatoes, baby kale, and queso fresco. Sopes can be eaten by hand or for less mess, a knife and fork.

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