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
Medium Non-Stick Pan
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
Hold romaine heart at root end and chop coarsely.
Stem, seed, remove ribs, and cut red bell pepper into ½" strips.
pic: prepped romaine and peppers
Cook the Pork
Place a large non-stick pan over medium-high heat. Coat pan with cooking spray and add ground pork, seasoning blend, peppers, and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees , 5-7 minutes.
Remove from burner.
pic: pork mixture in pan
Make the Cheese Sauce
Place a medium non-stick pan over medium-high heat. Add cream sauce base, hot sauce (to taste), cheese, and a pinch of salt and pepper to hot pan. Bring to a simmer. Once simmering, stir often until cheese is incorporated, 1-2 minutes.
pic: cheese sauce in pan being stirred
Finish the Dish
Add romaine, 1 tsp. olive oil, and a pinch of salt and pepper to a mixing bowl. Gently toss to combine.
Plate as pictured on front of card, topping romaine with pork mixture, cheese sauce, and tortilla strips. Bon appetit!
pic; plated OK here
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