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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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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