Meal Kit
Cheesy Tex-Mex-Style Steak Flautas
with chipotle-lime crema and cilantro
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
We take our flautas around the world, with so many variations, it's time to go back to the border to find inspiration in the origins. Cheese, peppers, corn, steak, all rolled up and crisped with some cilantro and crema on top… that's the stuff of Tex-Mex classics right there. Sometimes you gotta go 'round the world to discover home is the best place for flautas after all.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
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2 oz. Chipotle Crema
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1 oz. Cream Cheese
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1 oz. Shredded Mozzarella
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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) oOADk9qy
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Calories760
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Carbohydrates64g
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Net Carbs59g
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Fat40g
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Protein41g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
Customize It Instructions
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary. You may have leftover filling.
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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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Stem and coarsely chop cilantro.Stem poblano pepper, seed, and cut into 1/2" 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.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally, 2 minutes.
Add poblanos (use less if spice-averse), corn, and chile and cumin rub. Stir occasionally until poblanos soften, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in 1/4 cup water, 1/4 tsp. salt, and softened cream cheese. Bring to a simmer.Once simmering, stir occasionally until cream cheese is melted, 1-2 minutes.Remove from burner and stir in shredded cheese. Rest, 3 minutes. -
3 Assemble the Flautas
Place tortillas on a clean work surface.
Divide filling equally among tortillas, placing in center. Tuck one tortilla end under filling and roll tightly, placing seam-side down.Wipe pan clean and reserve. -
4 Toast the Flautas
Return pan used to cook filling to medium heat and add 2 tsp. olive oil.
Working in batches if necessary, add flautas to hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner. -
5 Make Crema and Finish Dish
In a mixing bowl, combine chipotle crema, 11/2 tsp. lime juice, and a pinch of salt.
Plate dish as pictured on front of card, garnishing flautas with crema and cilantro. Squeeze lime wedges over to taste. Bon appétit!
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