Green Chile Crema Chicken with Queso Fresco Chayotes
ready in 15 minutes
Prep & Cook Time:15-20 min.
Cook Within:5 days
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
A note about serious food allergies
Queso fresco was born out of necessity; when cheesemaking began in Mexico, there wasn't a culture (ha! we've got jokes) of preservation or refrigeration. So they came up with queso fresco, a cheese that's just salted and pressed. It crumbles beautifully, and is an amazing addition to the corn and chayote on the side of this dish. Now how'd they come up with the hatch green chiles for the sauce? That's another story. For some, chayote can cause irritation or numbness in the hands. Wash hands thoroughly after working with chayote.
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate and tent with foil.
While chicken cooks, cook vegetables.
Cook the Vegetables
Peel chayote, trim ends, and halve lengthwise. Scoop seed out of each half. Cut across width into ½" slices. Wash hands thoroughly after working with chayote. For some, chayote can cause irritation or numbness in the hands.
Place another medium non-stick pan over medium heat. Add 2 tsp. olive oil, chayote, seasoning blend, and a pinch of salt and pepper to hot pan. Stir occasionally until chayote is tender, 8-10 minutes. Add corn and cook until warmed through, 1-2 minutes.
Make the Chile Crema
Mince cilantro (no need to stem).
In a mixing bowl, combine sour cream, cilantro, hatch chiles, and a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with crema (to taste). Garnish chayote with queso fresco. Bon appétit!
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