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
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
Start the Peppers
Stem poblano peppers, seed, and halve lengthwise. Wash hands and cutting board after prepping.
Place peppers on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into peppers and place cut side up.
Roast in hot oven until peppers are almost tender, 8-10 minutes.
While peppers roast, mince cilantro (no need to stem).
Start the Filling
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add ground turkey to hot pan. Cook, breaking up with a spoon, until no pink remains, 7-9 minutes.
Finish the Filling
Add corn, taco seasoning, ¼ cup water, ¼ tsp. salt, and a pinch of pepper.
Stir occasionally until corn is heated through, 1-2 minutes.
Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve.
Finish the Peppers
Fill peppers with filling (including any liquid).
Roast again until peppers are tender, 5-7 minutes.
Top cooked peppers with queso fresco.
Make the Sauce
Return pan used to cook filling to medium-high heat. Add ¼ cup water and cream cheese to hot pan. Bring to a boil.
Once boiling, stir constantly until smooth, 1-2 minutes.
Stir in sofrito sauce and a pinch of salt. Remove from burner.
Plate dish as pictured on front of card, placing peppers on sauce, and garnishing with cilantro. Bon appétit!
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