Family Meal Prep Bundle

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.

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.  

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.

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.

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.

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.

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.

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! 

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! 

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

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.