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
Peel and halve shallot. Slice thinly into rings.
Core tomato and cut into ½" dice
Coarsely chop the peppers
Cook The Steak
Separate steak strips into a single layer and pat dry.
Place a large non-sick pan over medium-high heat and add 2 tsp. olive oil Add steak strips and a pinch of salt and pepper to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add shallot, peppers, tomatoes, seasoning blend and pilaf and cook 1-2 minutes. Remove mixture to a plate.
Make The Chimichangas
Add filling evenly to each tortilla. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.
In the same pan over medium heat, add 4 tsp olive oil and tortilla rolls and cook, flipping occasionally, until browned and crispy, 2-3 minutes per side.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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