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
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 accouterment, 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
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 chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as chicken thighs in Steps 2. 3, and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using diced chicken breasts, follow same instructions as diced chicken thighs in Steps 2, 3 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Bake the Tortillas
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.
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.
Start the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken and seasoning blend to hot pan and stir occasionally until chicken is lightly browned, 4-5 minutes.
Finish the Chicken Mixture
Stir corn, hatch chiles (to taste), and green onions into hot pan. Cook until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.