All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Spinach and mushroom are a classic veggie filling for so many things, like your classic omelet, but these flautas really make the earthy spinach and umami mushrooms sing together. Two cheeses, cheddar inside and queso fresco outside, make their own unique harmony. Chipotle mayonnaise drizzled over, fresh tomatoes on top… this is almost too much “music” for one delicious dinner. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Meat lovers! If adding protein, cook in large non-stick pan, then transfer to a plate before cooking vegetables in Step 2. Top flautas with filling, or serve on the side. If using chicken, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach minimum internal temperature, 2-3 minutes per side. If using ground pork, combine with 1/4 tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil over medium-high heat. Break into small pieces with a spoon until no pink remains, 5-7 minutes.
Prepare the Ingredients
Thinly slice mushrooms.
Coarsely chop spinach.
Mince cilantro (no need to stem).
Core tomato and cut into ¼" dice.
Combine sour cream and chipotle mayonnaise (to taste) in a mixing bowl. Refrigerate until ready to serve.
In another mixing bowl, combine tomatoes, cilantro, and a pinch of salt and pepper. Set aside.
Make the Filling
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned and tender, 4-6 minutes.
Add spinach and cook until wilted, 1-2 minutes.
Stir in chile and cumin rub and a pinch of salt. Remove from burner. Transfer filling to a plate.
Wipe pan clean and reserve.
Fill the Flautas
Place tortillas on a clean work surface. Divide cheddar-jack cheese evenly among tortillas on one half. Top cheese with filling.
Roll tortillas and place seam-side down.
Cook the Flautas
Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil. Place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Replenish oil if necessary. Gently roll flatuas to the opposite side and cook until browned, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping flautas with tomato mixture, queso fresco, and chipotle cream. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.