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
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
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- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 1 Lime
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- 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.
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Nutrition (per serving) A3K8deP6
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Calories730
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Carbohydrates58g
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Net Carbs54g
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Fat38g
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Protein41g
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Sodium1550mg
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
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using ground turkey, follow same instructions as ground pork in Step 2, breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using Impossible burger, follow same instructions as steak strips in Step 2, breaking up until no pink remains and burger is heated through, 4-6 minutes.
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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. -
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, 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. -
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. -
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. -
Make Crema and Finish Dish
In a mixing bowl, combine chipotle crema (to taste), 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!
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