Meal Kit
Green Chile Pork Flautas
with cilantro-lime crema and cotija
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 10 oz. Ground Pork
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6 Small Flour Tortillas
- 1 Poblano Pepper
- 1 Lime
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2 oz. Sour Cream
- 1½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
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1 oz. Light Cream Cheese
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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) zPapKd3v
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Calories710
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Carbohydrates48g
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Net Carbs44g
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Fat43g
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Protein36g
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Sodium1590mg
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
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1 Prepare Ingredients and Make Crema
Mince cilantro (no need to stem).
Halve lime. Cut one half into wedges and juice the other half.Stem poblano pepper, 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 poblano, seasoning rub, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until peppers have softened, no pink remains on pork, and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes. -
3 Finish the Filling
Stir 2 Tbsp. water, hatch green chiles, 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 on 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, cheese, and remaining cilantro. Squeeze lime wedges over to taste. Bon appétit!
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