Meal Kit
Steak & Cheese Flautas
with guacamole crema
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Nigel Palmer
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In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 1 Roma Tomato
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2 oz. Shredded Mozzarella
- 2 oz. Chimichurri
- 2 oz. Pico de Gallo Guacamole
- 1 Shallot
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1 oz. Light Sour Cream
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)
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Calories760
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Carbohydrates53g
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Net Carbs48g
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Fat44g
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Protein42g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
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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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Peel and halve shallot. Slice halves into thin strips.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Make the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shallots to hot pan and stir occasionally, 3 minutes.
Add steak strips and stir occasionally until no pink remains and shallots are lightly browned, 3-5 minutes.Add tomatoes, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until mixture thickens slightly and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.Stir in chimichurri (to taste) until warmed through, 30-60 seconds.Remove from burner. Transfer filling to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
3 Assemble the Flautas
Place tortillas on a clean work surface.
Divide cheese evenly between tortillas, placing on one half. Top cheese with filling.Fold tortilla over filling, then roll tortilla. Place seam-side down. Repeat with remaining tortillas. -
4 Cook the Flautas
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner.While flautas cook, continue recipe. -
5 Make Guacamole Crema and Finish Dish
In a mixing bowl, combine guacamole (to taste) and sour cream. Set aside.
Plate dish as pictured on front of card, topping flautas with guacamole crema (to taste). Bon appétit!
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