Queso Fundido Cavatappi with Poblano Pepper and Cilantro
Prep & Cook Time:60+ min.
Cook Within:4 days
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
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
Stem poblano pepper, seed, and cut into ½" 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.
Mince cilantro, leaves and stems.
Cook the Ground Pork
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, ground pork, poblano, seasoning blend, ¼ tsp. salt, and a pinch of pepper to hot pan
Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees , 5-7 minutes.
Add the Sauce and Pasta
Add cheese sauce, cheese spread (crumbling with your hands if needed), 2 Tbsp. water, and pasta to pan. Stir occasionally until warmed through, 1-2 minutes
Finish the Dish
Plate dish as pictured on front of card, garnishing with queso fresco and cilantro. Bon appétit!
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