Meal Kit

Cheesy Tex-Mex-Style Steak Flautas

with chipotle lime crema and cilantro

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat

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 you!
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.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    1 oz. Shredded Mozzarella
  • Info
    1 oz. Light Cream Cheese
  • 3 oz. Corn Kernels
  • Info
    6 Small Flour Tortillas
  • 2 tsp. Chile and Cumin Rub
  • 1 Lime
  • ¼ oz. Cilantro
  • Info
    2 oz. Chipotle Crema
  • 1 Poblano Pepper

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.

  • Nutrition (per serving)

  • Calories
    690
  • Carbohydrates
    59g
  • Fat
    34g
  • Protein
    41g
  • Sodium
    1550mg

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
  1. 1

    Prepare the Ingredients

    WRITTEN

    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]

  2. 2

    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]

  3. 3

    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]

  4. 4

    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]

  5. 5

    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

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