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
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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