Meal Kit
Chile Relleno and Sweet Corn Fritter Tacos
with lime crema and queso fresco
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Intermediate
Spice Level: Not Spicy

Contains: Milk, Wheat

Chef
Ryan Pugh
In Your Box (serves 2)
- 1 Lime
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- 6 fl. oz. Canola Oil
- ½ oz. Cilantro
- 3 oz. Corn Kernels
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- 1 Jalapeño Pepper
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- 1 Roma Tomato
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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Calories1434
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Carbohydrates101g
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Fat115g
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Protein13g
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Sodium1738mg
Recipe Steps
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
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1 PREPARE INGREDIENTS
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Halve and juice lime Mix sour cream with 2 tsp lime juice and a pinch of salt. small dice tomato ½" mince cilantro
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2 MAKE PICO
in a small bowl combine tomato, half of cilantro, ¼ tsp salt and 3 tsp lime juice. mix well and reserve.
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3 MAKE FRITTERS
Place medium Non stick over medium heat with canola oil. in a large bowl combine corn muffin mix with ¼ cup of water until smooth. add corn, jalapeno and ¼ tsp salt and mix well.
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4 COOK FRITTERS
spoon 1 Tbsp of mixture into hot oil and cook for 2-4 minutes per side until golden brown. season fritters with ¼ tsp salt after cooking.
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5 warm tortillas and finish dish.
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds Plate dish as pictured on front of card, filling tortillas with fritters, pico, lime crema and cheese. Bon appetite!
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