Meal Kit
Chipotle Chicken Taquitos
with homemade queso
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 6 Small Flour Tortillas
- 4 oz. Fire Roasted Salsa
- 1 Poblano Pepper
- 2 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Cream Cheese
- 1 oz. Creme Fraiche
- 1 oz. Chipotle Pesto
- ⅓ oz. Butter
- ¼ oz. AP Flour
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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Calories690
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Carbohydrates51g
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Net Carbs46g
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Fat36g
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Protein43g
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Sodium1560mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Whisk
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Poblano
Halve poblano pepper lengthwise, seed, and slice 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.
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2 Cook the Filling
Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken, 1/4 tsp. salt, a pinch of pepper, and poblanos (use less if spice-averse) to hot pan. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Add pesto (to taste) and cream cheese and stir to combine. -
3 Assemble the Taquitos
On a clean, flat work surface, evenly divide filling (to taste), half the salsa (to taste; reserve remaining for queso), and half the shredded cheese (reserve remaining for queso) between each tortilla, placing in center.
Roll tortillas tightly and place seam-side down on prepared baking sheet. Evenly spray with cooking spray. -
4 Bake the Taquitos
Bake in hot oven until taquitos are golden-brown and crispy, 8-12 minutes.
Carefully remove from oven.While taquitos bake, continue recipe. -
5 Make Queso and Finish Dish
Place another medium non-stick pan over medium heat and add butter.
Once butter is melted, add flour to hot pan and stir until no dry flour remains.Slowly add 3/4 cup water and bring to a simmer, while whisking constantly.Once simmering, add remaining salsa (to taste), creme fraiche, a pinch of salt, and remaining shredded cheese. Stir until cheese is melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, serving queso as a dipper. Bon appétit!
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