All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We take our flautas around the world, with so many variations, it's time to go back to the border to find inspiration in the origins. Cheese, peppers, corn, steak, all rolled up and crisped with some cilantro and crema on top… that's the stuff of Tex-Mex classics right there. Sometimes you gotta go 'round the world to discover home is the best place for flautas after all.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.Stem and coarsely chop cilantro.Stem poblano pepper, 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.Separate steak strips into a single layer and pat dry. Coarsely chop.[PIC: lime wedges, cilantro, poblano, chopped steak strips]
Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan and stir occasionally, 2 minutes.Add poblano, corn, and seasoning rub. Stir occasionally until poblano softens, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 6-8 minutes.Stir in 1/4 cup water, 1/4 tsp. salt, and cream cheese. Bring to a simmer.Once simmering, stir occasionally until cream cheese is melted, 1-2 minutes.Remove from burner and stir in shredded cheese.[PIC: steak strips poblano, corn, all melted cheesy-ness]
Assemble the Flautas
Place tortillas on a clean work surface.
Divide filling equally among tortillas, placing in center. Tuck one tortilla end under filling and roll tightly, placing seam side down.Wipe pan clean and reserve.[PIC; some tortillas filled, some tortillas rolled, and one in the middle of being rolled]
Toast the Flautas
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches if necessary, add flautas to 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.[PIC: flautas in pan]
Make Crema and Finish Dish
In a mixing bowl, combine chipotle crema, 11/2 tsp. lime juice, and a pinch of salt. Set aside.
Plate dish as pictured on front of card, garnishing with crema and cilantro. Squeeze lime wedges over to taste. Bon appétit!PLATED OK HERE
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.