Meal Kit

Steak Strip Jalapeño Popper Taquitos

with creamy salsa verde

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 6 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

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In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    6 Small Flour Tortillas
  • 1 Roma Tomato
  • 4 oz. Fire Roasted Salsa Verde
  • 3 oz. Corn Kernels
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 1 Jalapeno Pepper
  • Info
    1 oz. Cream Cheese
  • Info
    1 oz. Sour Cream
  • ½ tsp. Adobo Seasoning
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
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 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 20 oz. steak strips, follow same instructions as 10 oz., working in batches if necessary. You may have leftover filling.

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • 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 Creamy Salsa Verde

    Core tomato and cut into 1/2" dice.

    In a mixing bowl, combine sour cream and half the salsa verde (to taste; reserve remaining for filling). Set aside.

    Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

    Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with adobo seasoning and a pinch of pepper.

  2. 2

    Start the Filling

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add 2 Tbsp. jalapeños (to taste; add more, if desired) to hot pan. Stir occasionally until jalapeños are lightly browned and tender, 3-6 minutes.

    Add tomatoes and stir occasionally until tomatoes start to soften, 3-4 minutes.

    Add corn and a pinch of salt. Stir occasionally until corn is heated through, 1-2 minutes.

    Remove from burner. Transfer vegetables to another mixing bowl. Wipe pan clean and reserve.

  3. 3

    Finish the Filling

    Return pan used to cook vegetables to high heat and add 1 tsp. olive oil. Let heat, 2 minutes.

    Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove from burner. Transfer steak strips to bowl with vegetables. Rest, 5 minutes.

    Once cool enough to handle, drain any excess liquid from bowl. Stir in remaining salsa verde (to taste), softened cream cheese, and shredded cheese until combined.

  4. 4

    Assemble the Taquitos

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    Place tortillas on a clean work surface. Divide filling equally among tortillas, placing in center. Roll tightly and place seam-side down on prepared baking sheet.

    Top taquitos with 2 tsp. olive oil. Gently massage oil around taquitos to coat evenly. Place seam-side down.

  5. 5

    Bake Taquitos and Finish Dish

    Bake in hot oven until taquitos are golden-brown and crispy, 10-15 minutes.

    Carefully remove from oven.

    Plate dish as pictured on front of card, topping taquitos with creamy salsa verde. Bon appétit!

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