Express
Tangy Chili Queso Pork Burrito
with chile cumin rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Jimmy Shay
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In Your Box (serves 4)
- 16 oz. Ground Pork
- 16 oz. Cooked White Rice
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4 Large Flour Tortillas
- 2 Poblano Peppers
- 1 Onion
- 4 oz. Fire Roasted Salsa
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3 oz. Shredded Cheddar Cheese
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2 oz. Cream Cheese
- 1 Tbsp. Chile and Cumin Rub
- 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.
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Nutrition (per serving)
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Calories750
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Carbohydrates69g
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Net Carbs64g
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Fat37g
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Protein35g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Microwave-Safe 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
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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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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into 1/4" slices.
Halve poblano peppers lengthwise, seed, and cut into 1/4” 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. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add peppers (to taste), onions, ground pork, 2 tsp. taco seasoning, and 1/4 tsp. salt to hot pan.
Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Remove from burner.While filling cooks, continue recipe. -
3 Make Cheese Sauce and Heat Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, 1/4 tsp. salt, and 3/4 the chile and cumin rub (reserve remaining for cheese sauce) in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.In another microwave-safe bowl, combine half the salsa (to taste; reserve remaining for burrito assembly), remaining chile and cumin rub, a pinch of pepper, and cream cheese. Cover with a damp paper towel. Microwave covered, 1 minute.Carefully remove from microwave. Stir in shredded cheese. Microwave covered again until cheese is melted, 1-2 minutes, stirring once halfway through.Carefully remove from microwave. -
4 Heat Tortillas, Assemble Burritos, and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Place tortillas on a clean work surface. Place rice, filling, remaining salsa (to taste), and cheese sauce in center of tortillas. Add fillings to taste; you may have leftover filling.Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.Plate dish as pictured on front of card, halving burrito, if desired. Bon appétit!
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