Oven-Ready
Tex-Mex Chicken Queso-rito
with bell peppers and onions
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked White Rice
- 4 fl. oz. Cream Sauce Base
- 2 Large Flour Tortillas
- 4 oz. Pepper and Onion Mix
- 4 oz. Fire Roasted Salsa Verde
- 1 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Taco Seasoning
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.
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Nutrition (per serving)
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Calories640
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Carbohydrates68g
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Net Carbs63g
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Fat24g
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Protein41g
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Sodium2050mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Microwave
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using diced chicken thighs, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Start the Filling
Place pepper and onion mix in provided tray and spread into a single layer.
Bake uncovered in hot oven, 8 minutes.While vegetables bake, continue recipe. -
2 Finish the Filling
Pat chicken dry. Season all over with a pinch of salt and pepper.
After 8 minutes, carefully remove tray from oven. Add chicken, 1 tsp. olive oil, and a pinch of salt. Stir to combine. Tray will be hot! Use a utensil.Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.Carefully remove from oven and drain any excess liquid from tray. Stir in half the taco seasoning (reserve remaining for rice), cream base, half the salsa (to taste; reserve remaining for garnish), and cheese until combined. Tray will be hot! Use caution/a utensil.Bake again uncovered in hot oven until sauce is heated through and cheese is melted, 3-5 minutes.While filling bakes, continue recipe. -
3 Heat Rice and Tortillas, Assemble Burritos, and Finish Meal
Carefully massage rice in bag to break up any clumps and remove rice from packaging. In a microwave-safe bowl, combine rice, remaining taco seasoning, and a pinch of salt.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.Carefully remove from microwave. Carefully remove tray from oven. Transfer tortillas to a clean, flat work surface. Evenly divide rice and filling between tortillas, placing in center. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.To serve, halve burrito, if desired. Serve remaining salsa (to taste) on the side for dipping. Bon appétit!
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