Meal Kit

Pork and Poblano Flautas

with cilantro-lime crema and cotija

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 5 days

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
  • Over 30g protein

Why is Hatch chile called “hatch?” The answer is fairly simple: the Hatch chile is grown in the Hatch valley of New Mexico. (This is also why Hatch, New Mexico is known as the “Chile Capitol of the World.”) The soil around Hatch contributes to the flavor of the peppers grown in them, which makes sense. What also makes sense is adding that flavor to the filling of crunchy, yummy flautas, along with poblano, chile and cumin seasoning, and ground pork. The journey of the hatch from New Mexico to your plate is a delicious one.

In Your Box (serves 2)

  • 10 oz. Ground Pork
  • Info
    6 Small Flour Tortillas
  • 1 Poblano Pepper
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • 1½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
  • Info
    1 oz. Cream Cheese
  • Info
    ½ oz. Grated Parmesan Cheese
  • ¼ oz. Cilantro
  • 2 tsp. Chile and Cumin Rub
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. 

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes. 

  1. 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. 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 (use less if spice-averse), chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until poblanos have softened, no pink remains on pork, and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

  3. 3

    Finish the Filling

    Stir 2 Tbsp. water, 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. 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. 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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