Meal Kit
Turkey Adobo-Stuffed Poblanos
with cheese and crema
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 3 Poblano Peppers
- 10 oz. Ground Turkey
- 1 Zucchini
- 1 Roma Tomato
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2 oz. Light Sour Cream
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2 oz. Shredded Quesadilla Cheese
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Adobo 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) oPN6R8PX
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Calories470
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Carbohydrates18g
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Net Carbs12g
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Fat29g
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Protein37g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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 20 oz. ground turkey, follow same instructions as 10 oz., working in batches if necessary. You may have leftover filling.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef or Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Prepare the Ingredients
Stem and coarsely chop cilantro.
Core tomato and cut into 1/4" dice.Trim zucchini ends and cut into 1/4" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Stem poblano peppers, halve lengthwise, and seed. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Roast the Poblanos
Place poblanos on prepared baking sheet, cut-side down. Spray with cooking spray.
Roast in hot oven until poblanos are tender, but not completely cooked, 8-10 minutes.Don't worry if peppers char a bit; this adds flavor to the dish.While poblanos roast, continue recipe. -
3 Cook the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground turkey and zucchini to hot pan. Stir occasionally until zucchini is tender, no pink remains on turkey, and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Stir in adobo seasoning, piri piri blend (to taste), and 1/4 tsp. salt until combined. Add half the cheese (reserve remaining for poblanos). Stir occasionally until melted and combined.Remove from burner. -
4 Fill the Poblanos
After 8-10 minutes, carefully remove poblanos from oven and flip cut-side up. Poblanos will be hot! Use a utensil.
Distribute filling evenly among poblano halves. Evenly top with remaining cheese. -
5 Roast Poblanos, Make Crema, and Finish Dish
Roast poblanos in hot oven until cheese has melted, 5-7 minutes.
While poblanos roast, in a mixing bowl, combine sour cream, cilantro, a pinch of salt, and 1 tsp. water. Set aside.Carefully remove sheet from oven.Plate dish as pictured on front of card, topping poblanos with crema and tomatoes. Bon appétit!
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