Chicken Jalapeño Popper Flautas

with sour cream and corn

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Jalapeño poppers are for appetizer trays, aren't they? Not anymore. We've taken that basic element that makes them delicious... cheesy spice... and transported it to these rolled beauties. With tender chicken and corn, these are lip-smackingly good, no additional mozzarella sticks or chicken wings required. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and holding vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.

In Your Box (serves 2)

  • 2 Green Onions
  • 1 Ear of Corn
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Light Cream Cheese
  • Info
    6 Small Flour Tortillas
  • Info
    3 oz. Sour Cream
  • 1 Lime
  • Info
    2 tsp. Roasted Garlic Peppercorn Rub
  • 1 Jalapeño Pepper
  • 13 oz. Boneless Skinless Chicken Breasts

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
    799
  • Carbohydrates
    59g
  • Fat
    36g
  • Protein
    52g
  • Sodium
    1446mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Peel husk off corn and carefully remove kernels from cob. Halve lime. Cut one half into wedges and juice the other half. Pat chicken dry, and drizzle with 1 tsp. olive oil. Season both sides with seasoning blend. If using shrimp, pat dry and season all over same amount. If using ground beef, thoroughly mix with seasoning.

  • 2

    Roast the Chicken and Vegetables

    Place chicken and jalapeño on one half of prepared baking sheet. Roast in hot oven until chicken is browned, 12-14 minutes. Remove from oven and carefully spread corn into a single layer on empty half of baking sheet. Drizzle corn with 1 tsp. olive oil. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, cook with 2 tsp. olive oil in a large non-stick pan over medium-high heat until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, stir occasionally in a large non-stick pan over medium-high heat until no pink remains, 4-6 minutes.

  • 3

    Assemble the Flautas

    Transfer chicken to a mixing bowl and let cool slightly, 5 minutes. Once cool enough to handle, shred chicken with two forks into bite-sized pieces. Stem, seed, remove ribs, and coarsely chop jalapeño. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño. In a mixing bowl, combine shredded chicken, ⅓ the sour cream (reserve remaining for topping), jalapeño (to taste), corn, 1 tsp. lime juice, cheddar cheese, cream cheese, white portions of green onions, and ¼ tsp. salt. Place tortillas on a clean surface. Divide filling equally, placing in the center of tortillas. Roll tortillas and place seam-side down. If using shrimp, coarsely chop and follow same instructions. If using ground beef, follow same instructions.

  • 4

    Cook the Flautas

    Place a large non-stick pan over medium heat and add 2 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. Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing flautas with remaining sour cream and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!

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