Meal Kit
Pork and Poblano Flautas
with cilantro-lime crema and cotija
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 10 oz. Ground Pork
- 6 Small Flour Tortillas
- 1 Poblano Pepper
- 1 Lime
- 2 oz. Sour Cream
- 1¾ oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 1 oz. Cream Cheese
- ½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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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Calories720
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Carbohydrates48g
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Net Carbs45g
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Fat43g
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Protein35g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 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
Customize It Instructions
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If using diced chicken breasts, pat dry. Follow same instructions as ground pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, follow same instructions as ground pork in Step 2, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare Ingredients and Make Crema
Halve lime. Cut one half into wedges and juice the other half.
Mince cilantro (no need to stem).Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.In a mixing bowl, combine sour cream, 1 Tbsp. lime juice, half the cilantro (reserve remaining for garnish), and a pinch of salt. Set aside. -
2 Start the Filling
Place a large non-stick pan over medium-high heat.
Add ground pork to hot, dry pan and stir occasionally, 2 minutes.Add poblanos, chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until peppers are softened, no pink remains on ground pork, and ground pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes. -
3 Finish the Filling
Stir 2 Tbsp. water, Hatch green chiles (to taste), and softened cream cheese into hot pan. Bring to a simmer.
Once simmering, stir occasionally until combined and creamy, 1-2 minutes.Remove from burner. -
4 Assemble the Flautas
Place tortillas on a clean work surface.
Divide filling evenly among tortillas, placing in center of each tortilla. Tuck one tortilla end under filling and roll tightly, placing seam-side down.Wipe pan clean and reserve. -
5 Toast Flautas and Finish Dish
Return pan used to cook filling to 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.Plate dish as pictured on front of card, garnishing with crema, cotija, and remaining cilantro. Squeeze lime wedges over to taste. Bon appétit!
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