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
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Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomato
- 6 Small Flour Tortillas
- 1 Lime
- 2 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Sour Cream
- 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)
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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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