Cheesy Tortilla Chicken with Poblano and Potato Hash
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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.
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 THE CORN AND RICE
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine corn, 1 tsp. olive oil, and a pinch of salt and pepper in provided tray. Push to upper corner of tray.
Add rice to tray next to corn.
ADD THE CHICKEN
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place chicken in empty space in tray. Top with half the chipotle aioli (reserve remaining for corn) and cheddar cheese.
BAKE THE DISH
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-23 minutes.
While dish bakes, combine sour cream, hatch chiles, and a pinch of salt in a mixing bowl.
Carefully remove tray from oven. Top corn with remaining chipotle aioli (to taste) and Parmesan. Top chicken with hatch chile crema (to taste) and crispy tortillas. Bon appétit!
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