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
Who’s excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it’s all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
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
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
Trim and thinly slice green onions, keeping white and green portions separate.
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Cook the Pork and Vegetables
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, pork, poblano, white portions of green onions, and 1/2 tsp. salt to hot pan.
Break up mixture until poblanos are tender, no pink remains on pork, and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Make the Sauce
Add flour to pan and stir until no dry flour remains.
Add 13/4 cups water, softened cream cheese, corn, chile and cumin rub, 1/2 tsp salt, and a pinch of pepper. Bring to a simmer.Once simmering, stir often until cream cheese is melted and mixture has slightly thickened, 4-6 minutes.
Add the Pasta and Cheese
Add pasta, half the shredded cheese (reserve remaining for garnish), and 1/4 tsp. salt to pan and stir until cheese has melted and sauce coats pasta.
Remove from burner. Rest, 3 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with tortilla strips, remaining shredded cheese, and green portions of green onions. Bon appétit!
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