Meal Kit
Al Pastor Pork Chimichanga
with yellow rice, pineapple, and lime crema
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Jimmy Shay
In Your Box (serves 2)
- 10 oz. Ground Pork
- 5.47 oz. Long Grain White Rice
- 2 Large Flour Tortillas
- 1 Poblano Pepper
- 2 Pineapple Slices
- 1 Lime
- 2 fl. oz. Enchilada Sauce
- 2 oz. Light Sour Cream
- 2 tsp. Fiesta Seasoning
- 1 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)
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Calories890
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Carbohydrates109g
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Net Carbs105g
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Fat35g
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Protein38g
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Sodium1840mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave
- 1 Zester
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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If using ground beef, follow same instructions.
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1 Prepare Ingredients and Make Lime Crema
Drain pineapples and cut into 1/2" pieces.
Zest and halve lime. Cut one half into wedges and juice the other half.Stem poblano, seed, and cut into 1/2" dice. 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, 1 tsp. lime juice (reserve remaining for rice), and a pinch of pepper. Set aside. -
2 Cook the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Once boiling, add 2 tsp. lime zest, 1/4 tsp. salt, and half the adobo seasoning (reserve remaining for pork). Stir to combine.Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.Remove from burner and stir in remaining lime juice. Cover and set aside.While rice cooks, continue recipe. -
3 Cook the Pork
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add poblanos (use less if spice-averse) to hot pan and stir occasionally until browned, 6-8 minutes.Add pork and pineapples. Break up meat into small pieces until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Add enchilada sauce (to taste), fiesta seasoning, remaining adobo seasoning, 2 Tbsp. water, and 1/4 tsp. salt. Stir until combined and heated through, 1-2 minutes.Remove from burner. Let cool, 5 minutes. -
4 Assemble the Chimichangas
Wrap tortillas in a damp paper towel and microwave until warmed through, 30-60 seconds.
If tortillas come folded, keep folded.Carefully remove from microwave. Place tortillas on a clean surface.Once cool enough to handle, divide pork mixture (to taste) and half the rice (reserve remaining for serving, if desired) between tortillas, placing in center. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Transfer chimichangas to prepared baking sheet, seam-side down. -
5 Bake Chimichangas and Finish Dish
Top each chimichanga with 1 tsp. olive oil and massage all over. Alternatively, spray all over with cooking spray.
Bake in hot oven until chimichangas are crispy all over, 15-20 minutes.Plate dish as pictured on front of card, halving chimichangas, if desired, and serving with lime crema and remaining rice, if desired. Squeeze lime wedges over to taste. Bon appétit!
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