Meal Kit

Steak Strip Chimichangas

with pico de gallo

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

What's a chimichanga? It takes the flavors and form of burritos and turns the nob all the way up to 11. Normally, they're deep-fried, bringing tons of flavor, but also many calories. For this preparation, we bake the chimichangas, giving you all the great tastes, but none of the guilt. There's pico de gallo and sour cream on the side for your dipping pleasure. What's a chimichanga? It's what's for dinner. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion

In Your Box (serves 2)

  • 1 Roma Tomato
  • 2 fl. oz. Red Enchilada Sauce
  • 1 Red Bell Pepper
  • ¼ oz. Cilantro
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 10 oz. Steak Strips
  • Info
    2 Large Flour Tortillas
  • 1 Tbsp. Taco Seasoning

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
    823
  • Carbohydrates
    56g
  • Fat
    37g
  • Protein
    45g
  • Sodium
    1467mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 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
  1. 1

    Prepare the Ingredients

    Core tomato and cut into ½" dice. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Mince cilantro (no need to stem). Separate steak strips into a single layer and pat dry. Season all over with taco seasoning and a pinch of salt. If using ground beef or ground pork season with taco seasoning and a pinch of salt. If using diced chicken, pat dry and season all over with taco seasoning and a pinch of salt.

  2. 2

    Make the Pico de Gallo

    In a mixing bowl, combine tomato, half the cilantro (reserve remaining for filling), a pinch of salt and pepper. Set aside.

  3. 3

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. If using ground beef follow same instructions, breaking up meat with a spoon until no pink remains, 4-6 minutes. If using ground pork follow same instructions, breaking up meat with a spoon until no pink remains, 5-7 minutes. If using diced chicken, follow same instructions until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer steak strips to a plate. Keep pan over medium-high heat. Add red bell pepper to hot pan and stir occasionally until softened, 3-5 minutes. Stir in steak strips and any accumulated juices and enchilada sauce until combined. Remove from burner.

  4. 4

    Make the Chimichangas

    Place tortillas on a clean work surface. Place filling in the middle of each, then top with cheese and remaining cilantro. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Set aside, seam side down. Repeat with second tortilla.

  5. 5

    Bake Chimichangas and Finish Dish

    Place chimichangas on prepared baking sheet, seam side down. Drizzle each chimichanga with 1 tsp. olive oil, then massage oil into tortillas. Bake in hot oven until lightly browned, 8-10 minutes. Plate dish as pictured on the front of the card, halving if desired and topping with pico de gallo. Serve sour cream on the side. Bon appétit!

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