Meal Kit
Pork Enchilada Flatbread
with arugula and jalapeño
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 12 oz. Ground Pork
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2 Naan Flatbread
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3 oz. Shredded Mozzarella
- 1 Lime
- 2 fl. oz. Red Enchilada Sauce
- 1 Jalapeno Pepper
- 2 Green Onion
- ½ oz. Baby Arugula
- 2 Garlic Clove
- 1 tsp. Chimichurri Seasoning
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.
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Nutrition (per serving)
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Calories910
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Carbohydrates68g
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Net Carbs65g
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Fat47g
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Protein53g
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Sodium1910mg
Recipe Steps
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
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1 prep
juice lime
stem, seed and dice jalapeno into 1/4 inch piecescombine jalapeno with lime juiceslice green onions and separatemince garlic -
2 par bake flatbread
400 degrees 8 minutes
add cheese 2-3 more minutes until melted -
3 cooking pork
while the flatbread par bakes heat large non stick over medium high heat with 2 t olive oil
break up pork and add to pan, allow to sear for 3-4 minutes until brown, stir add chimichurri seasoning and a pinch of saltadd green onion bottoms and garlic, cook for another 2-3 minutesadd enchilada sauce and 2T water to pan, cook for another minute, remove from heat -
4 top flatbread
assemble flatbread with pork mixture, topped with jalapeno, green onion tops and arugula
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