Meal Kit
Cheesy Tortilla Chicken
with creamy elotes-style potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Laura Alpern
A meal great for pre- or post- siesta.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 10 oz. Yukon Potatoes
- 3 oz. Corn Kernels
- 1 oz. Tortilla Strips
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1 oz. Chipotle Crema
- 2 Green Onions
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1 oz. Shredded Nacho/Taco Cheese Blend
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½ oz. Queso Fresco Crumbles
- ¼ oz. Cilantro
- 1 tsp. 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) gqR7LQOE
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Calories580
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Carbohydrates47g
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Net Carbs42g
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Fat25g
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Protein46g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
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
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1 Prepare the Ingredients
Cut potatoes into 1/4" rounds.
Stem and mince cilantro.Trim and thinly slice green onions.Pat chicken dry and season both sides with taco seasoning. -
2 Roast the Potatoes
Combine potatoes, 2 tsp. olive oil, and a pinch of salt and pepper on prepared baking sheet. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven until lightly golden and crisp, 15-20 minutes, flipping once halfway through.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Top chicken evenly with shredded cheese. Cover and cook until cheese has melted, 2-3 minutes.Remove from burner.While chicken cooks, continue recipe. -
4 Make the Corn Mixture
Place corn in a microwave-safe bowl and microwave until warmed through, 30-60 seconds.
Add chipotle crema, cilantro, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine. Set aside. -
5 Finish the Dish
Plate dish as pictured on front of card, topping potatoes with corn mixture and queso fresco, and garnishing chicken with green onions and tortilla strips. Bon appétit!
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