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
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
Prepare Ingredients and Make Crema
Cut mushrooms into ¼" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In a mixing bowl, combine sour cream, pesto, ½ tsp. water, and a pinch of salt. Set aside.
Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add turkey to hot pan and stir occasionally to break up meat, 2 minutes. [CAN WE CONDITION/RANGE THIS?]
Add mushrooms, white portions of green onions, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until mushrooms are softened, no pink remains on turkey, and turkey reaches a minimum internal temperature of 165 degrees, 6-8 minutes. [CHECK TIME]
Add ¼ cup water and cream cheese to turkey mixture and bring to a simmer. Once simmering, stir occasionally until combined, 1-2 minutes. [CHECK TIME]
Remove from burner and stir in Swiss cheese* and half the bacon bits (reserve remaining of both for topping). Wipe pan clean and reserve.
Assemble the Flautas
Place tortillas on a clean work surface.
Place an equal amount of filling in center of each tortilla. Tuck one tortilla end under filling and roll tightly, placing seam side down on work surface.
Toast the Flautas
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches if necessary, place flautas in hot pan, seam-side down, and cook until browned on one "side," 2-3 minutes. [CHECK TIME]
Replenish olive oil, if necessary. Gently roll flautas to other "side" and cook until browned, 2-3 minutes. [CHECK TIME]
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crema, reserved bacon, and white portions of green onions. Bon appétit!
[plated shot fine here]
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