Meal Kit
Chicken Adobo Flautas
with homemade salsa and crema
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
Gentle flautas, so full of flavor… why have you been absent from our lives for so long? We've lived twenty, maybe even thirty years of our lives without you, and now rolled chicken perfection is just a click away. Add to that the slight hint of acid with the lime, cilantro, and tomato salsa, plus the obligatory cheese and sour cream… flautas, you make our lives complete! (Too far?) Tip: Some ways to get the most lime juice you can: Microwave 15-20 seconds to "soften" the fruit, gently roll on your countertop or cutting board while pressing on it with your palm, and, finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
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6 Small Flour Tortillas
- 1 Lime
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2 oz. Sour Cream
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2 oz. Shredded Cheddar-Jack Cheese
- 1 Shallot
- ½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 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) MqgnLmPn
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Calories660
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Carbohydrates53g
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Net Carbs48g
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Fat29g
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Protein50g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 3 Mixing Bowls
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 steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken in Steps 1 and 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. No need to shred.
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If using Impossible burger, follow same instructions as chicken in Steps 1 and 2, breaking up until no pink remains and burger is heated through, 4-6 minutes. No need to shred.
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1 Start the Filling
Pat chicken breasts dry.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add chicken breasts to hot pan. Cook undisturbed until browned, 5-7 minutes on one side.While chicken cooks, peel and halve shallot. Slice thinly.When chicken is browned on one side, flip. -
2 Finish the Filling
Add shallot to hot pan and cover. Stir shallot occasionally until tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken and shallot to a mixing bowl and set aside to cool, 5 minutes.Wipe pan clean and reserve.When cool enough to handle, shred chicken into bite-sized pieces and stir in chile and cumin rub and a pinch of pepper.While chicken cools, continue recipe. -
3 Prepare Ingredients, Make Crema, and Make Salsa
Core tomatoes and cut into 1/2" dice.
Halve lime lengthwise. Cut one half into wedges and juice the other half.Mince cilantro (no need to stem).Coarsely chop green chiles.Combine sour cream, green chiles, and a pinch of salt in another mixing bowl. Set aside.In another mixing bowl, combine tomatoes, cilantro, 2 tsp. lime juice, and a pinch of pepper. Set aside. -
4 Assemble the Flautas
Wrap tortillas in a damp paper towel and microwave 15 seconds. Place tortillas on a clean work surface. Place filling and cheese on one side of tortilla. Fold tortilla over filling, tucking edge under. Roll tortilla and place seam side down.
Repeat with remaining tortillas. -
5 Cook Flautas and Finish Dish
Return pan used to cook chicken to medium heat and add 1 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.
If pan gets dry, add additional olive oil, as needed. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping flautas with salsa and crema (to taste). Squeeze lime wedges over to taste. Bon appétit!
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