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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
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Crunchy tostadas get toppings green and great in this easy-to-make dinner that brings some delightful heat. Green chili aioli adds a considerable kick, while green hatch chiles bring flavor to the sweet corn, tender chicken, and green onions. Topped with your standard issue Tex-Mex accouterments, cheese, these tostadas make spice nice and with crunch enough to spare. Tip: 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, omitting the baking in step 1.
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
Large Non-Stick Pan
Before You Cook
Bake the Tortillas
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, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
In a mixing bowl, combine green chili aioli (to taste) and sour cream. Set aside.
Pat chicken thighs dry, and season all over with a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. Season same amount.
Start the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken (thighs or breasts) and seasoning blend to hot pan and stir occasionally until chicken is lightly browned, 4-5 minutes.
If using ground turkey, add a pinch of salt and follow same instructions, breaking into small pieces with a spoon, until no pink remains, 5-7 minutes.
Finish the Chicken Mixture
Stir corn, hatch chiles (to taste), and green onions into pan. Cook until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
If using ground turkey, follow same instructions.
Finish the Dish
Spread green chili-sour cream mixture (to taste) evenly over tortillas. Top with chicken mixture and cheese.
Bake again until cheese has melted, 5-6 minutes.
Plate dish as pictured on front of card. Bon appétit!
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