Meal Kit
One-Pan Fiesta Steak and Mushroom Flautas
with crema and crispy onions
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Ryan Pugh
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 4 oz. Cremini Mushrooms
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1 oz. Cream Cheese
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1 oz. Sour Cream
- 2 Green Onions
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½ oz. Crispy Fried Onions
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ½ tsp. Garlic Salt
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) MqgJWdPn
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Calories670
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Carbohydrates51g
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Net Carbs48g
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Fat37g
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Protein36g
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Sodium1520mg
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. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Crema
Cut mushrooms into 1/4" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine sour cream, green portions of green onions (reserve a pinch for garnish), 1/2 tsp. water, and a pinch of salt. Set aside.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally, 2 minutes.
Add mushrooms, white portions of green onions, garlic salt, and a pinch of salt and pepper. Stir occasionally until mushrooms are softened, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 6-8 minutes.Stir in 1/4 cup water, demi-glace, and cream cheese. Bring to a simmer.Once simmering, stir occasionally until combined, 1-2 minutes.Remove from burner. -
3 Assemble the Flautas
Place tortillas on a clean work surface.
Divide filling equally among tortillas, placing in center. Tuck one tortilla end under filling and roll tightly, placing seam-side down.Wipe pan clean and reserve. -
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 Finish the Dish
Plate dish as pictured on front of card, halving flautas, if desired, and garnishing with crema, crispy onions, and remaining green portions of green onions. Bon appétit!
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