All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Tacos. Pizza. Pizza. Tacos. We're talking two of the classic hand-held meals, great for lunch or dinner, loved around the world. Often, two great things don't mix together well; think mint and orange juice. But here, the poblano pepper, enchilada sauce, and melty cheese bake together for a delightful veggie taco pizza. Dress the ‘za with salad (or serve on the side), and you'll find the perfect marriage of taco and pizza, forever and ever, 'til death does them part.
FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information
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
Prepare the Ingredients
Stem poblano pepper, seed, and cut into 1/2" dice.
Core tomato and cut into 1/4" dice.Hold romaine heart at root end and chop coarsely.
Cook the Poblano Pepper
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, poblano pepper, and a pinch of pepper to hot pan. Stir occasionally until slightly charred, 2-4 minutes.
Remove from burner.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake until lightly browned, 7-9 minutes.
Assemble and Bake Pizzas
Place flatbreads on a clean work surface.
Spread enchilada sauce on each flatbread. Top with cheese and poblano peppers (to taste).Place pizzas directly on oven rack, with prepared baking sheet below to catch any drips. Bake until crust becomes golden brown and crisp, 10-12 minutes.Rest cooked pizzas 3 minutes.
Mix Salad and Top Pizzas
While pizza rests, toss romaine, tomato, tortilla strips and chipotle ranch dressing in a large mixing bowl.
Plate dish as pictured on front of card, garnishing pizzas with salad. Salad may also be served on the side if preferred. Bon appétit!
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