Meal Kit
Hot Green Chili Chicken Thigh Tostadas
with corn and cheddar
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Sarah Thomsen
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 fresh green onions. Topped with your standard-issue Tex-Mex accoutrement, cheese, these tostadas make spice nice and with enough crunch to spare.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
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4 Small Flour Tortillas
- 3 oz. Corn Kernels
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2 oz. Shredded Cheddar Cheese
- 1¼ oz. Fire-Roasted Diced Hatch Green Chile Peppers
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1 fl. oz. Green Chili Aioli
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1 oz. Sour Cream
- 2 Green Onions
- 2 tsp. Taco Seasoning
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) GqydzePB
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Calories640
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Carbohydrates39g
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Net Carbs37g
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Fat37g
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Protein39g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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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, 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.Carefully remove from oven. Set aside.While tortillas bake, continue recipe. -
2 Prepare the Ingredients
Trim and thinly slice green onions.
In a mixing bowl, combine aioli (to taste) and sour cream. Set aside.Pat chicken dry and season all over with a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
3 Start the Chicken Topping
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken and taco seasoning to hot pan. Stir occasionally until chicken is lightly browned, 4-5 minutes.Chicken will finish cooking in a later step. -
4 Finish the Chicken Topping
Add corn, chiles (use less if spice-averse), and green onions to hot pan. Stir occasionally until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Remove from burner. -
5 Bake Tostadas and Finish Dish
Spread green chili-sour cream mixture (to taste) evenly on tortillas. Top with chicken topping, then cheese.
Bake again in hot oven until cheese has melted, 5-6 minutes.Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
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