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
Core tomato and cut into ½" dice.
Coarsely chop banana peppers.
Peel and halve shallot. Slice thinly into rounds.
Separate steak strips into a single layer and pat dry.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and a pinch of salt and pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Finish the Filling
Stir shallot, banana pepper, tomato, seasoning blend, and rice pilaf to hot pan. Stir occasionally until heated through, 1-2 minutes.
Remove filling to a plate. Wipe pan clean and reserve.
Make the Chimichangas
Place tortillas on a clean work surface. Divide filling equally among tortillas.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Place seam side down
Fry Chimichangas and Finish Dish
Return pan used to cook filling to medium heat and add 4 tsp. olive oil.
Cooking in batches if necessary, add chimichangas to hot pan, seam side down. Cook on two "sides" until browned and crispy, 2-3 minutes per "side."
Remove from burner.
Plate dish as pictured on front of card, topping chimichangas with tzatziki and feta. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.