Family Meal Prep Bundle with Chicken & Pork Chorizo

Family Meal Prep Bundle

with Chicken & Pork Chorizo

65 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.
This week's meals are:
Cheesy Pork Chorizo Casserole with Jalapeño Crème Fraîche
Cilantro Chicken Burritos with Rice, Beans & Spinach
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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Pork Chorizo
Title
  • 18 oz Pork Chorizo
  • ½ lb Grape Tomatoes
  • 2 Tbsps Crème Fraîche
  • 4 oz White Cheddar Cheese
  • 4 oz Smoked Gouda Cheese
  • ⅓ cup Crispy Onions
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 18 oz Boneless Chicken Breast Pieces
  • 1 Tbsp Ancho Chile Paste
  • 4 oz Shredded Monterey Jack Cheese
  • ½ cup Cilantro Sauce
  • ½ cup Sour Cream
  • 8 Flour Tortillas
  • ½ cup Guacamole
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 5 oz Baby Spinach
  • 2½ Tbsps Chicken Demi-Glace
  • 4 tsps Honey
  • 1 cup Long Grain White Rice
  • 2 15.5-Oz Can Black Beans
  • 2 Poblano Peppers
  • 2 Red Onions
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Sweet Peppers
time-saving
tips & techniques
Prepare the Ingredients
1 Prepare the Ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then medium dice. Halve, peel, and medium dice the onions. Halve the tomatoes. Grate the gouda and half the cheddar (you will have extra) on the large side of a box grater; combine in a medium bowl. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the crème fraîche and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and guacamole.

Roast the vegetables
2 Roast the vegetables

In a large baking dish, combine the diced sweet peppers, diced onions, diced poblano peppers, and halved tomatoes. Drizzle with olive oil and season with salt, pepper, and the Mexican spice blend. Stir to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.  

Cook the rice & beans
3 Cook the rice & beans

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, weeknight hero spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the drained beans. Taste, then season with salt and pepper if desired.

Cook the chicken & spinach
4 Cook the chicken & spinach

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chile paste, honey (kneading the packet before opening), and demi-glace. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and combined. Transfer to a large bowl. Rinse and wipe out the pan.

Make the burrito filling
5 Make the burrito filling

To the bowl of cooked chicken and spinach, add the cilantro sauce, monterey jack, 1 1/2 cups of the cooked rice and beans, and half the roasted vegetables (leaving the rest in the baking dish). Stir to combine. Taste, then season with salt and pepper if desired.

Assemble the casserole
6 Assemble the casserole

Add the remaining cooked rice and beans to the baking dish of remaining roasted vegetables. Add half the grated gouda and cheddar. Stir to combine. Top with the chorizo (tearing into bite-sized pieces before adding) in an even layer. Top with the remaining grated gouda and cheddar.

Assemble & crisp the burritos
7 Assemble & crisp the burritos

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Evenly divide the filling among the centers of the tortillas. Tuck in the tortilla sides over the filling, then holding the sides tight, roll up into a burrito. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in batches, add the burritos, seam side down. Cook 1 to 2 minutes per side, or until browned and slightly crispy. Transfer to a plate.

FInish & serve the casserole
8 FInish & serve the casserole

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Bake in the oven 14 to 16 minutes, or until the cheese is melted and the chorizo is cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished casserole drizzled with the jalapeño crème fraîche. Garnish with the crispy onions. Enjoy! 

Serve the burritos
9 Serve the burritos

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the burritos with the creamy guacamole on the side. Enjoy! 

Reheat the casserole
10 Reheat the casserole

If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake 20 to 25 minutes.

Reheat the burritos
11 Reheat the burritos

If you saved the dish for later, preheat the oven to 450°F. Wrap the finished burritos in foil; reheat in the oven 7 to 10 minutes, or until heated through. Serve as directed.

Tips from Home Chefs

Prepare the Ingredients
1 Prepare the Ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then medium dice. Halve, peel, and medium dice the onions. Halve the tomatoes. Grate the gouda and half the cheddar (you will have extra) on the large side of a box grater; combine in a medium bowl. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the crème fraîche and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and guacamole.

2 Roast the vegetables

In a large baking dish, combine the diced sweet peppers, diced onions, diced poblano peppers, and halved tomatoes. Drizzle with olive oil and season with salt, pepper, and the Mexican spice blend. Stir to coat and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.  

Roast the vegetables
Cook the rice & beans
3 Cook the rice & beans

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, weeknight hero spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the drained beans. Taste, then season with salt and pepper if desired.

4 Cook the chicken & spinach

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chile paste, honey (kneading the packet before opening), and demi-glace. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and combined. Transfer to a large bowl. Rinse and wipe out the pan.

Cook the chicken & spinach
Make the burrito filling
5 Make the burrito filling

To the bowl of cooked chicken and spinach, add the cilantro sauce, monterey jack, 1 1/2 cups of the cooked rice and beans, and half the roasted vegetables (leaving the rest in the baking dish). Stir to combine. Taste, then season with salt and pepper if desired.

6 Assemble the casserole

Add the remaining cooked rice and beans to the baking dish of remaining roasted vegetables. Add half the grated gouda and cheddar. Stir to combine. Top with the chorizo (tearing into bite-sized pieces before adding) in an even layer. Top with the remaining grated gouda and cheddar.

Assemble the casserole
Assemble & crisp the burritos
7 Assemble & crisp the burritos

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Evenly divide the filling among the centers of the tortillas. Tuck in the tortilla sides over the filling, then holding the sides tight, roll up into a burrito. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in batches, add the burritos, seam side down. Cook 1 to 2 minutes per side, or until browned and slightly crispy. Transfer to a plate.

8 FInish & serve the casserole

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Bake in the oven 14 to 16 minutes, or until the cheese is melted and the chorizo is cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished casserole drizzled with the jalapeño crème fraîche. Garnish with the crispy onions. Enjoy! 

FInish & serve the casserole
Serve the burritos
9 Serve the burritos

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the burritos with the creamy guacamole on the side. Enjoy! 

10 Reheat the casserole

If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake 20 to 25 minutes.

Reheat the casserole
Reheat the burritos
11 Reheat the burritos

If you saved the dish for later, preheat the oven to 450°F. Wrap the finished burritos in foil; reheat in the oven 7 to 10 minutes, or until heated through. Serve as directed.

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