Meal Kit
Chipotle Chicken Tostadas
with cheese and crema
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
If you're looking to spice things up for your weekday dinner, we've got your answer right here! These crispy tostadas hold up so much chickeny savory goodness, it's hard to keep it all contained on one tortilla! Even with all that we couldn't forget the cheese, a true party in every bite!
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 1 Poblano Pepper
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4 Small Flour Tortillas
- 3 oz. Corn Kernels
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Chipotle Crema
- 2 Green Onions
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1 Tbsp. Chipotle Pesto
- 2 tsp. Fajita Seasoning
- ¼ fl. oz. Hot Sauce
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) QPGZ2E3E
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Calories630
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Carbohydrates44g
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Net Carbs40g
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Fat33g
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Protein43g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing 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
Customize It Instructions
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If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.
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If using shrimp, follow same instructions as diced chicken in Steps 2 and 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Bake the Tortillas
Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Bake in hot oven until browned and crispy, 5-7 minutes.While tortillas bake, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Stem poblano, seed, and cut 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.Pat chicken dry. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken, fajita seasoning, and poblanos to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner. Transfer mixture to a clean cutting board. Let cool, at least 5 minutes.Once cool enough to handle, coarsely chop and transfer to a mixing bowl. Add corn, white portions of green onions, pesto (to taste), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine. -
4 Assemble the Tostadas
Evenly top tortillas with crema, chicken mixture, then cheese.
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5 Bake Tostadas and Finish Dish
Bake again in hot oven until cheese has melted, 3-4 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, garnishing with green portions of green onions and hot sauce (to taste). Bon appétit!
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