Meal Kit
Beef and Tomato Tinga Stuffed Poblanos
with cilantro adobo crema
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
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In Your Box (serves 2)
- 3 Poblano Peppers
- 10 oz. Ground Beef
- 1 Roma Tomato
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- ¼ oz. Cilantro
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- 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.
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Nutrition (per serving) gqRNZDqE
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Calories500
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Carbohydrates18g
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Net Carbs13g
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Fat34g
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Protein34g
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Sodium1210mg
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
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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. -
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. -
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. -
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! -
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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