Tomato Chipotle Steak Strips with Adobo Cream Polenta
ready in 15 minutes
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
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.
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 and Cook The Polenta
Mince chipotle peppers.
Once water is boiling, pour in polenta in a steady stream. Season with garlic saltWhisk constantly until incorporated. Continue to cook for 5 minutes.
Remove from burner and stir in butter. Cover and set aside.
Cook The Peppers
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add peppers to hot pan and cook undisturbed until starting to soften, 2-3 minutes. Transfer to polenta and stir to combine.
Reserve pan; no need to wipe clean
Cook Steak and Make Sauce
In the same pan over medium high heat, add 1 tsp olive oil, steak strips, ¼ tsp salt and a pinch of pepper and cook undisturbed until starting to brown, 2-3 minutes. Stir in chipotle chiles, cream cheese, and 2 tablespoons water. Bring to a simmer.
Finish The Dish
Plate dish as pictured on front of card, topping with tortilla strips. Bon appétit!
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