Meal Kit

Chile Relleno and Sweet Corn Fritter Tacos

with lime crema and queso fresco

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

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

In Your Box (serves 2)

  • 3 oz. Corn Kernels
  • 6 fl. oz. Canola Oil
  • 1 Roma Tomato
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Queso Fresco
  • 1 Jalapeño Pepper
  • Info
    6 Small Flour Tortillas
  • ½ oz. Cilantro
  • Info
    4 oz. Corn Muffin Mix
  • 1 Lime

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • 3 Mixing Bowls
  • 1 Large Non-Stick Pan

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
  1. 1

    Prepare Ingredients and Make Lime Crema

    Core tomato and coarsely chop. Halve lime and juice. Mince cilantro, leaves and stems. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Mix sour cream, 2 tsp. lime juice (reserve remaining for pico de gallo), and a pinch of salt in a mixing bowl. Set aside.

  2. 2

    Make the Pico de Gallo

    Combine tomato, half the cilantro (reserve remaining for garnish), 1 Tbsp. remaining lime juice, and a pinch of salt in another mixing bowl. Mix well and set aside.

  3. 3

    Make the Fritters

    Place a large non-stick pan over medium heat and add canola oil. Let heat, 5 minutes. While canola oil heats, combine corn muffin mix and ¼ cup water in another mixing bowl until smooth. Stir in corn, jalapeño, and ¼ tsp. salt.

  4. 4

    Cook the Fritters

    Line a plate with a paper towel. Test oil temperature by adding a pinch of fritter batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully add 1 Tbsp. dollops of fritter batter to hot oil, 2-3 at a time. Cook undisturbed until golden brown, 2-4 minutes per side. Flip fritters gently (use chopsticks or tongs for best results). Remove fritters to towel-lined plate. Repeat with remaining batter. Batter should make about 8-10 fritters total. Season cooked fritters with a pinch of salt.

  5. 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 de gallo, lime crema, cheese, and remaining cilantro. Bon appetit!

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