Meal Kit
Mexicali Cheesy Penne
with corn and poblanos
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Jimmy Madla
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)
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4 fl. oz. Cream Sauce Base
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5 oz. Penne Pasta
- 4 oz. Grape Tomatoes
- 1 Poblano Pepper
- 3 oz. Corn Kernels
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2 oz. Shredded Cheddar-Jack Cheese
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1 oz. Light Sour Cream
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1 oz. Crispy Jalapenos
- 2 Green Onions
- 2 tsp. Taco 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) MqggDmqn
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Calories640
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Carbohydrates78g
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Net Carbs72g
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Fat29g
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Protein20g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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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, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Add protein to meal as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1/4 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Trim and thinly slice green onions on an angle.Stem poblano pepper, seed, halve lengthwise, and slice into thin strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn, poblanos (to taste), green onions (reserve a pinch for garnish), taco seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until poblanos and corn are browned and tender, 4-6 minutes. -
4 Add the Sauce and Pasta
Add cream base, reserved pasta cooking water, cheese, pasta, tomatoes, sour cream, and 1/4 tsp. salt to hot pan. Stir constantly until cheese melts, 1-2 minutes.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with crispy jalapeños (to taste) and reserved green onions. Bon appétit!
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