Meal Kit
BBQ Ranch Pork Flautas
with cheddar cheese and corn
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Laura Alpern
Science, studies, and the word of mouth all tell us clearly and unequivocally: ranch and BBQ go together like Batman and Robin. They can't exactly solve crimes, and they don't wear tights. (To our knowledge: we don't know what they do in their off hours.) But they do taste delicious, especially on succulent pork rolled in crispy tortillas. Follow the science, indeed.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 1 Red Onion
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6 Small Flour Tortillas
- 3 oz. Corn Kernels
- 3 oz. BBQ Sauce
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2 oz. Shredded Cheddar Cheese
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1½ fl. oz. Buttermilk Ranch Dressing
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½ oz. Crispy Jalapenos
- ½ tsp. Chipotle 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) 4qYxd0PM
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Calories940
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Carbohydrates81g
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Net Carbs77g
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Fat45g
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Protein52g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add onions to hot pan and stir occasionally until slightly tender, 2-4 minutes.Add sliced pork, chipotle seasoning (use less if spice-averse), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Stir in BBQ sauce until coated, 30-60 seconds.Remove from burner. Transfer filling to a mixing bowl and stir in cheese and corn. Wipe pan clean and reserve. Rest, 3 minutes. -
3 Assemble the Flautas
Place tortillas on a clean work surface. Top each evenly with filling.
Fold tortilla over filling, tucking edge under. Roll tortilla tightly and place seam-side down. Repeat with remaining tortillas. -
4 Cook the Flautas
Return pan used to cook filling to medium heat and add 2 tsp. olive oil.
Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.Replenish oil, if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with dressing and crispy jalapeños (to taste). Bon appétit!
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