Family Meal Kit
Poblano Popper Chicken Thigh Tacos
with refried black beans
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
Chef
Rachel Post
Make taco Tuesday any day of the week with Home Chef's new taco kits, full of the delicious fixings we all know and love. This kit has the same fresh ingredients and easy prep you're used to, with enough tacos made for the entire family, Wednesday's child included.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 8 oz. Black Beans
- 8 Small Flour Tortillas
- 6 oz. Fire Roasted Corn Kernels
- 4 oz. Light Sour Cream
- 3 oz. Diced Poblanos
- 1 Lime
- 2 oz. Shredded Cheddar-Jack Cheese
- 4 tsp. Buttermilk-Dill Seasoning
- 2 Green Onions
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)
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Calories520
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Carbohydrates47g
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Net Carbs43g
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Fat20g
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Protein40g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken thighs dry and season all over with half the buttermilk-dill seasoning (reserve remaining for crema). Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken and Vegetables
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken and white portions of green onions to hot pan. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.Add poblanos (to taste), corn, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until poblanos are bright green and tender, 2-3 minutes.Remove from burner. -
3 Make the Refried Beans
In a microwave-safe bowl, combine beans and their liquid, 1 tsp. olive oil, and 1/4 tsp. salt.
Cover with a damp paper towel. Microwave, 1 minute.Carefully remove from microwave. Add half the cheese (reserve remaining for tacos) and a pinch of salt and mash until combined.Stir in lime juice to taste (reserving 1 tsp. for crema). Top with half the green portions of green onions (reserve remaining for tacos). -
4 Heat Tortillas, Make Crema, and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Combine sour cream, remaining buttermilk-dill seasoning, 1 tsp. remaining lime juice, 2 Tbsp. water, and remaining green portions of green onions in a mixing bowl. Set aside.Plate dish as pictured on front of card, filling tortillas with chicken, vegetables, remaining cheese, and crema. Squeeze lime wedges over to taste. Bon appétit!
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