Meal Kit

Beef and Tomato Tinga Stuffed Poblanos

with cilantro adobo crema

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 5 days

Contains: Milk, Wheat

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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly

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In Your Box (serves 2)

  • 3 Poblano Peppers
  • 10 oz. Ground Beef
  • 1 Roma Tomato
  • Info
    2 oz. Light Sour Cream
  • Info
    1 oz. Chipotle Pesto
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • ¼ oz. Cilantro
  • Info
    ¼ oz. AP Flour
  • 2 tsp. Taco Seasoning
  • 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.

  • Nutrition (per serving)

  • Calories
    500
  • Carbohydrates
    18g
  • Net Carbs
    13g
  • Fat
    34g
  • Protein
    34g
  • Sodium
    1210mg

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare Ingredients and Make Crema

    Core tomato and coarsely chop.

    Mince cilantro (no need to stem).

    Halve poblanos lengthwise and remove ribs and seeds. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

    In a mixing bowl, combine sour cream, cilantro, and half the adobo seasoning (reserve remaining for filling). Set aside.

  2. 2

    Start the Poblanos

    Place poblanos on prepared baking sheet, cut-side down. Spray with cooking spray and season all over with a pinch of salt.

    Roast in hot oven until poblanos are slightly tender, but not completely cooked, 8-10 minutes.

    Carefully remove from oven.

    While poblanos roast, continue recipe.

  3. 3

    Cook the Filling

    Place a large non-stick pan over medium-high heat. Add ground beef to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Carefully drain any excess grease from pan.

    Add taco seasoning, pesto (to taste), a pinch of salt, remaining adobo seasoning, and tomatoes. Stir occasionally until tomatoes have softened, 2-3 minutes.

    Add flour and stir until no dry flour remains. Add 1/4 cup water. Stir to combine and bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

    Remove from burner.

  4. 4

    Stuff the Poblanos

    Flip poblanos cut-side up. Sheet and poblanos will be hot! Use a utensil.

    Evenly divide filling among poblano halves. Evenly top with cheese. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!

  5. 5

    Finish Poblanos and Finish Dish

    Roast in hot oven until cheese is melted, 3-5 minutes.

    Carefully remove from oven.

    Plate dish as pictured on front of card, topping poblanos with crema. Bon appétit!

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