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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the peanuts. Roughly chop the pickled peppers. Quarter the lime. In a bowl, whisk together the sour cream and the juice of 2 lime wedges; season with salt and pepper.
Place the zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Cover with foil to keep warm.
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and diced bell pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the chorizo is cooked through. Transfer to a bowl. Stir in the cheddar and monterey jack until combined. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes before serving. Serve the cooked flautas with the roasted zucchini. Top the zucchini with the chopped peanuts and chopped pickled peppers. Serve the lime sour cream and remaining lime wedges on the side. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the peanuts. Roughly chop the pickled peppers. Quarter the lime. In a bowl, whisk together the sour cream and the juice of 2 lime wedges; season with salt and pepper.
Place the zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Cover with foil to keep warm.
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and diced bell pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the chorizo is cooked through. Transfer to a bowl. Stir in the cheddar and monterey jack until combined. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
In the same pan, heat a thin layer of oil on medium until hot. Carefully add the flautas, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let cool at least 2 minutes before serving. Serve the cooked flautas with the roasted zucchini. Top the zucchini with the chopped peanuts and chopped pickled peppers. Serve the lime sour cream and remaining lime wedges on the side. Enjoy!
Tips from Home Chefs