Tomato and Poblano Salad with Chipotle Ranch and Crispy Tortillas
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g net carbsVegetarian
Chef
Jimmy Cababa
Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.
In Your Box (serves 2)
- 5 oz. Corn Kernels
- 5 oz. Baby Spinach
- 1 Roma Tomato
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3 fl. oz. Chipotle Ranch Dressing
- 3 oz. Diced Poblano
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2 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Tortilla Strips
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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Calories470
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Carbohydrates37g
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Net Carbs31g
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Fat31g
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Protein13g
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Sodium600mg
Recipe Steps
You Will Need
- 1 Microwave-Safe Bowl
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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Cook protein in a medium non-stick pan over medium-high heat with 1 tsp. olive oil.
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If using chicken breasts, pat dry and season with a pinch of salt and pepper. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, pat dry and season with a pinch of salt and pepper. Cook until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using shrimp, pat dry and season with a pinch of salt and pepper. Cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Cook, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Make the Salad
Thoroughly rinse any fresh produce and pat dry. Core tomato and cut into 1/2" dice. Place corn in a microwave-safe bowl and microwave until warm, 1-2 minutes. Toss spinach, tomato, poblano, corn, and cheese with dressing. Garnish with tortilla strips. Bon appétit!
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