Stella Stadium Bites by Blue Apron serves 6

Stella Stadium Bites by Blue Apron

serves 6

130 MIN
+$2.38/serving 6 Servings
Wellness at Blue Apron
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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
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Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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
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45g Of Protein
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Nutritionist's Pick
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Wheat Free
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From the Test Kitchen

We’ve teamed up with Stella Artois to create an elevated game-day menu inspired by your favorite stadium bites—because the day’s as much about the food as it is the football. Order your Stella Stadium Bites by Blue Apron box and receive a complimentary gift of 4 Stella Artois chalices (ships separately, beer not included). Plus, don’t forget to order your Stella Artois from Drizly ahead of the game (California residents order from Instacart here).

Our Stella Stadiums Bites by Blue Apron box serves 6 and includes:
• Smoked Gouda & Chicken Flatbread with Pancetta & Hot Honey
• Seared Flank Steak Lettuce Cups with Pickled Peppers & Garlic Dressing
• Creamy Pesto & Spinach Dip with Toasted Pita Chips
• Pork Chorizo Quesadillas with Cilantro Sour Cream

Order by 12PM EST on Friday, January 29th for delivery by February 4th. (To receive your Stella Artois gift with purchase chalices in time for the game, place your order by 1/26. Stella Stadium Bites orders placed after 1/26 may have their chalices arrive after game day.)

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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ingredients
Stella Stadium Bites by Blue Apron serves 6
Title
  • 1 clove Garlic
  • 10 oz Pork Chorizo
  • ¼ cup Sour Cream
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cilantro Sauce
  • 4 Flour Tortillas
  • 1 head Butter Lettuce
  • ⅓ cup Crispy Onions
  • ⅓ cup Salsa Verde
  • 2 Tbsps Pickled Peruvian Peppers
  • 2 Flank Steaks
  • ¼ cup Labneh Cheese
  • 1 Persian Cucumbers
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Shallot
  • 4 oz Shredded Monterey Jack Cheese
  • 4 Scallions
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Chicken Demi-Glace
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Butter
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Honey
  • 1 Tbsp Sambal Oelek
  • 1 Red Onion
  • 18 oz Chopped Chicken Breast
  • 1 Piece Focaccia Bread
  • 3 oz Diced Pancetta
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 4 oz Smoked Gouda Cheese
  • 5 oz Baby Spinach
  • 4 Pocketless Pita
  • ¼ tsp Crushed Red Pepper Flakes
  • ⅓ cup Basil Pesto
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Crème Fraîche
  • ½ cup Cream
  • 1 Yellow Onion
  • 1 Zucchini
Prepare the dip ingredients
1 Prepare the dip ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Evenly stack the pitas; cut into equal-sized wedges. Halve, peel, and small dice the onion. Grate the zucchini on the large side of a box grater. 

Make the pita chips
2 Make the pita chips

Place the pita wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Toast in the oven 9 to 11 minutes, or until browned and crispy. Remove from the oven. 

Sweat the vegetables
3 Sweat the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and grated zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the onion is translucent and the vegetables have stopped releasing liquid.

Make the dip & serve your dish
4 Make the dip & serve your dish

To the pan, add the cream, mascarpone, and crème fraîche. Cook, stirring occasionally, 4 to 5 minutes, or until thickened and most of the liquid has cooked off. Add the spinach. Cook, stirring constantly, 2 to 3 minutes, or until wilted and combined. Add the pesto and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Let stand at least 2 minutes before serving. Serve the dip with the pita wedges on the side. Enjoy!

Prepare the quesadilla ingredients
5 Prepare the quesadilla ingredients

Peel and thinly slice the shallot. Roughly chop the peppers; thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and cilantro sauce; taste, then season with salt and pepper if desired.

Cook the chorizo & make the filling
6 Cook the chorizo & make the filling

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring occasionally and breaking the meat apart with a spoon, 7 to 8 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Transfer the cooked chorizo to bowl; add the sliced shallot, cheese, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Assemble, cook & serve the quesadillas
7 Assemble, cook & serve the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board and immediately season with salt. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the cilantro sour cream. Enjoy! 

Prepare the flatbread ingredients & make the hot honey
8 Prepare the flatbread ingredients & make the hot honey

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 scallions; thinly slice, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion. Halve the bread. Grate the cheddar and gouda on the large side of a box grater; combine in a bowl. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Crisp the pancetta
9 Crisp the pancetta

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until browned and crispy. Leaving any excess fat and browned bits (or fond) in the pan, transfer to a paper towel-lined plate. 

Cook the chicken & onion
10 Cook the chicken & onion

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. To the pan of reserved pancetta fat and fond, add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is cooked through. Add the demi-glace (carefully, as the liquid may splatter), hot sauce, and butter. Cook, stirring frequently, 30 seconds to 1 minute, or until the butter is melted and the chicken is coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble, bake & serve the flatbread
11 Assemble, bake & serve the flatbread

Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Top with the cooked chicken and onion, grated cheeses, and sliced white bottoms of the scallions; season with salt and pepper. Bake 7 to 9 minutes, or until the cheese is melted and the edges are lightly browned. Remove from the oven and let stand 2 minutes. Carefully transfer to a cutting board and evenly top with the crisped pancetta, hot honey, and ranch dressing. Cut into equal-sized pieces. Serve the finished flatbread garnished with the sliced green tops of the scallions. Enjoy!

Prepare the lettuce cup ingredients & make the garlic dressing
12 Prepare the lettuce cup ingredients & make the garlic dressing

Wash and dry the fresh produce. Medium dice the cucumber; place in a bowl and season with salt and pepper. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a separate bowl, combine the labneh, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the garlic paste as you'd like; season with salt and pepper. Cut off and discard the root end of the lettuce; carefully separate the leaves. 

Cook the steaks
13 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Slice the steaks & serve your dish
14 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the lettuce leaves, sliced steaks, seasoned cucumber, pickled peppers, garlic dressing, salsa verde, and crispy onions separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Tips from Home Chefs

Prepare the dip ingredients
1 Prepare the dip ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Evenly stack the pitas; cut into equal-sized wedges. Halve, peel, and small dice the onion. Grate the zucchini on the large side of a box grater. 

2 Make the pita chips

Place the pita wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Toast in the oven 9 to 11 minutes, or until browned and crispy. Remove from the oven. 

Make the pita chips
Sweat the vegetables
3 Sweat the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and grated zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the onion is translucent and the vegetables have stopped releasing liquid.

4 Make the dip & serve your dish

To the pan, add the cream, mascarpone, and crème fraîche. Cook, stirring occasionally, 4 to 5 minutes, or until thickened and most of the liquid has cooked off. Add the spinach. Cook, stirring constantly, 2 to 3 minutes, or until wilted and combined. Add the pesto and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Let stand at least 2 minutes before serving. Serve the dip with the pita wedges on the side. Enjoy!

Make the dip & serve your dish
Prepare the quesadilla ingredients
5 Prepare the quesadilla ingredients

Peel and thinly slice the shallot. Roughly chop the peppers; thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and cilantro sauce; taste, then season with salt and pepper if desired.

6 Cook the chorizo & make the filling

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring occasionally and breaking the meat apart with a spoon, 7 to 8 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Transfer the cooked chorizo to bowl; add the sliced shallot, cheese, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the chorizo & make the filling
Assemble, cook & serve the quesadillas
7 Assemble, cook & serve the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board and immediately season with salt. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the cilantro sour cream. Enjoy! 

8 Prepare the flatbread ingredients & make the hot honey

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 scallions; thinly slice, separating the white bottoms and hollow green tops. Halve, peel, and thinly slice the onion. Halve the bread. Grate the cheddar and gouda on the large side of a box grater; combine in a bowl. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Prepare the flatbread ingredients & make the hot honey
Crisp the pancetta
9 Crisp the pancetta

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until browned and crispy. Leaving any excess fat and browned bits (or fond) in the pan, transfer to a paper towel-lined plate. 

10 Cook the chicken & onion

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. To the pan of reserved pancetta fat and fond, add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is cooked through. Add the demi-glace (carefully, as the liquid may splatter), hot sauce, and butter. Cook, stirring frequently, 30 seconds to 1 minute, or until the butter is melted and the chicken is coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the chicken & onion
Assemble, bake & serve the flatbread
11 Assemble, bake & serve the flatbread

Line a sheet pan with foil. Place the halved bread on the foil, cut side up. Top with the cooked chicken and onion, grated cheeses, and sliced white bottoms of the scallions; season with salt and pepper. Bake 7 to 9 minutes, or until the cheese is melted and the edges are lightly browned. Remove from the oven and let stand 2 minutes. Carefully transfer to a cutting board and evenly top with the crisped pancetta, hot honey, and ranch dressing. Cut into equal-sized pieces. Serve the finished flatbread garnished with the sliced green tops of the scallions. Enjoy!

12 Prepare the lettuce cup ingredients & make the garlic dressing

Wash and dry the fresh produce. Medium dice the cucumber; place in a bowl and season with salt and pepper. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a separate bowl, combine the labneh, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the garlic paste as you'd like; season with salt and pepper. Cut off and discard the root end of the lettuce; carefully separate the leaves. 

Prepare the lettuce cup ingredients & make the garlic dressing
Cook the steaks
13 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

14 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the lettuce leaves, sliced steaks, seasoned cucumber, pickled peppers, garlic dressing, salsa verde, and crispy onions separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Slice the steaks & serve your dish
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