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

Vegetarian
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)

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

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
    1434
  • Carbohydrates
    101g
  • Fat
    115g
  • Protein
    13g
  • Sodium
    1738mg

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
  1. 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

  2. 2

    MAKE PICO

    in a small bowl combine tomato, half of cilantro, ¼ tsp salt and 3 tsp lime juice. mix well and reserve.

  3. 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.

  4. 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.

  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, lime crema and cheese. Bon appetite!

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