Meal Kit
Cheesy Tex-Mex-Style Steak Flautas
with chipotle-lime crema and cilantro
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
- 2 oz. Chipotle Crema
- 1 oz. Cream Cheese
- 1 oz. Shredded Mozzarella
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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)
-
Calories760
-
Carbohydrates64g
-
Net Carbs60g
-
Fat40g
-
Protein41g
-
Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
-
If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary. You may have leftover filling.
-
If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
-
1 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.Pat steak strips 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 steak strips to hot pan and stir occasionally, 2 minutes.
Add poblanos (use less if spice-averse), corn, and chile and cumin rub. Stir occasionally until poblanos soften, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in 1/4 cup water, 1/4 tsp. salt, and softened 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. Rest, 3 minutes. -
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. -
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. -
5 Make Crema and Finish Dish
In a mixing bowl, combine chipotle crema, 11/2 tsp. lime juice, and a pinch of salt.
Plate dish as pictured on front of card, garnishing flautas with crema and cilantro. Squeeze lime wedges over to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
