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
A note about serious food allergies
This burger, dare we say it, is fun. How could it not be? That word “queso” means cheese and any meal that features cheese is bound to be full of fun and flavor. And what cheese! This cheese sauce is based in pepperjack, giving it a slight heat. And there's a pico de gallo on top as well, with fresh tomatoes and cilantro. What fun!
FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information
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
Customize It Instructions
If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming four patties and stacking two to serve.
If using 10 oz. ground pork, follow same instructions as ground beef in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 4-6 minutes per side.
If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, forming four patties and stacking two to serve.
If using ground turkey, follow same instructions as ground beef in Steps 2 and 3, cooking until turkey reaches minimum internal temperature, 6-8 minutes per side.
Bake the Fries
Cut potatoes into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil.Spread into a single layer and bake in hot oven until lightly browned, 25-30 minutes, flipping once halfway through.Carefully remove from oven. Gently toss hot fries with chile and cumin rub until coated. Sheet will be hot! Use a utensil.While fries bake, prepare ingredients.
Prepare Ingredients and Make Pico de Gallo
Tear cheese slices into small pieces.
Slice tomatoes into 1/4" rounds.Halve lime. Cut one half into wedges and juice the other half.Stem and mince cilantro.In a mixing bowl, combine tomatoes, 2 tsp. lime juice, 1 tsp. olive oil, 1/4 tsp. salt, and half the cilantro (reserve remaining for garnish). Mix well, then set aside.Season ground beef with a pinch of salt and pepper. Form into two equally-sized patties, about 5" in diameter.
Toast Buns and Cook Patties
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add buns to hot pan, cut side down. Cook until toasted, 1-2 minutes.Transfer buns to a plate. Keep pan over medium heat.Add 2 tsp. olive oil and patties to hot pan. Cook until browned and patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side, covering pan after flipping patties.Remove from burner.
Make the Queso Sauce
Place a small pot over medium-high heat.
Add 1/4 cup water, softened cream cheese, and a pinch of salt to hot pot. Bring to a simmer while stirring constantly.Once simmering, stir constantly until smooth, 1-2 minutes.Remove from burner and stir in cheese pieces until combined. If too thick, add additional 1 tsp. water.
Finish the Dish
Plate dish as pictured on front of card, topping bottom bun with queso sauce, patty, pico de gallo, tortilla strips, and top bun. Garnish fries with remaining cilantro and squeeze lime wedges over to taste. Bon appétit!
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