Green Chile Crema Chicken with Queso Fresco Chayotes
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Difficulty Level: Easy
Spice Level: Mild
Cook Within: 4 days
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. Tip: for some, chayote can cause irritation or numbness in the hands. Wash hands thoroughly after working with chayote.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Chayote
- 5 oz. Corn Kernels
- 1 oz. Chopped Green Hatch Chiles
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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.
Nutrition (per serving) Mqg4d4On
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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
Customize It Instructions
If using pork chops, follow same instructions as chicken in step 1,cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
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
Trim chayote ends and halve lengthwise. Scoop seed out of each half. Cut across width into 1/2" slices. For some, chayote can cause irritation or numbness in the hands. Wash hands thoroughly after working with chayote.Place another medium non-stick pan over medium heat. Add 2 tsp. olive oil, chayote, seasoning rub, 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.While vegetables cook, make crema.
Make the Green Chile Crema
Mince cilantro (no need to stem).In a mixing bowl, combine sour cream, cilantro, green hatch chiles, and a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with green chile crema (to taste). Garnish vegetables with queso fresco. Bon appétit!
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