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
A note about serious food allergies
Tortilla and cheese, the classic combination brought to you by a million and one varieties of Mexican cuisine, is perfectly highlighted in this festive dinner. Salty, crunchy goodness triumphantly tops a delicious pork chop, and the squash side, dotted with a lively lime crema, provides the perfect counterbalance to the rich cheese and pork. Light and rich, textured and soft… this meal provides the perfect marriage of contrasts, to go brilliantly with the classic union of tortilla and cheese.
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
Customize It Instructions
If using chicken breasts, follow same instructions as pork in Step 1, In Step 2, roast zucchini and yellow squash, 10 minutes. Follow same instructions as pork in Steps 3 and 4, searing chicken, 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
If using steaks, follow same instructions as pork in Step 1, In Step 2, roast zucchini and yellow squash, 12 minutes. Follow same instructions as pork in Steps 3 and 4, searing steak, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 7-9 minutes.
If using ribeye, follow same instructions as pork in Steps 1, 3 and 4, searing, 2-3 minutes per side, then roasting until ribeye reaches minimum internal temperature, 5-7 minutes. Halve to serve.
Prepare the Ingredients
Trim zucchini and yellow squash ends, halve lengthwise, and cut into ½” half-moons.
Halve lime. Cut one half into wedges and juice remaining half.
Stem and mince cilantro.
Pat pork chops dry, and season both sides with half the seasoning blend (reserve remaining for vegetables) and a pinch of salt and pepper.
[AFTER PARTY CHANGES: swapping seasoning to taco, put half on pork/half on veg, reduce salt to pinch on pork]
Roast the Squash
Place zucchini and yellow squash on prepared baking sheet and toss with remaining seasoning blend, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven, 15 minutes.
Remove from oven. Squash will finish cooking in a later step.
While squash roasts, sear pork chop.
Sear the Pork Chops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pork chops to hot pan and sear until browned, 2-3 minutes per side.
Remove from burner.
Finish the Pork Chops and Squash
Coarsely crush tortilla strips. In a mixing bowl, combine crushed tortilla strips, cheese, and 1 tsp. olive oil.
Carefully, move squash on one side of baking sheet. Baking sheet will be hot! Use a utensil. Place pork chops in empty space and top evenly with tortilla strip-cheese mixture.
Roast again until pork chops reach a minimum internal temperature of 145 degrees, 6-7 minutes.
Make Lime Crema and Finish Dish
In another mixing bowl, combine sour cream and 1 tsp. lime juice.
Plate dish as pictured on front of card, drizzling squash with lime crema and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!
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