Meal Kit

Green Chili Pork Flautas

topped with cilantro lime crema and cotija

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
    ½ oz. Grated Cotija Cheese
  • Info
    6 Small Flour Tortillas
  • 10 oz. Ground Pork
  • 1 Poblano Pepper
  • ¼ oz. Cilantro
  • 2 oz. Chopped Green Hatch Chiles
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 oz. Sour Cream
  • 1 Lime
  • 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.

  • Nutrition (per serving)

  • Calories
    740
  • Carbohydrates
    49g
  • Fat
    44g
  • Protein
    36g
  • Sodium
    1610mg

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 AND MAKE SUNDRIED TOMATO CREMA

    mince cilantro

    Halve lime. Cut one half into wedges and juice the other half.

    Stem poblano peppers, 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, 3 tsp lime juice, 1/2 of chopped cilantro and a pinch of salt. Set aside.

  2. 2

    COOK THE FILLING

    Place a large non-stick pan over medium-high heat.

    Add ground pork to hot pan and stir occasionally, 2 minutes.

    Add poblano,Chili, and 1 and cumin rub, 1/4 tsp salt and a pinch of pepper.

    Stir occasionally until peppers are softened, no pink remains in the pork, and pork has reach a minimum internal temperature of 145 degrees, 6-8 minutes.

    Stir in 2 Tbsp water, hatch chili and cream cheese. Bring to a simmer.

    Once simmering, stir occasionally until combined and creamy, 1-2 minutes.

  3. 3

    ASSEMBLE THE FLAUTAS

    Place tortillas on a clean work surface.

    Place an equal amount of filling on center of each tortilla. Tuck one tortilla end under filling and roll tightly, placing seam side down.

    Wipe pan clean and reserve.

  4. 4

    TOAST THE FLAUTAS

    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.

  5. 5

    Finish Dish

    Garnish floutas with cilantro lime crema, cotija and remaining cilantro. serve with a lime wedge. Bon appetite.

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