Meal Kit

Spicy Green Chili Chicken Thigh Tostadas

with corn and cheddar cheese

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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 accoutrement, cheese, these tostadas make spice nice and with crunch enough to spare.

In Your Box (serves 2)

  • 10 oz. Diced Chicken Thighs
  • Info
    4 Small Flour Tortillas
  • 3 oz. Corn Kernels
  • 2 oz. Fire-Roasted Diced Hatch Green Chile Peppers
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    1 fl. oz. Green Chili Aioli
  • Info
    1 oz. Sour Cream
  • 2 Green Onions
  • 2 tsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

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)

  • Calories
    640
  • Carbohydrates
    39g
  • Fat
    36g
  • Protein
    38g
  • Sodium
    1490mg

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

  • If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as chicken thighs in Steps 2, 3, and 4.

  • If using shrimp, follow same instructions as chicken thighs in Steps 2, 3, and 4, stirring occasionally, 1-2 minutes, then adding vegetables and cooking until shrimp reach minimum internal temperature, 1-2 minutes.

  • If using sliced pork or steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken thighs in Steps 3 and 4, stirring occasionally, 3-4 minutes, then adding vegetables and cooking until steak reaches minimum internal temperature, 2-3 minutes.

  1. 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. 2

    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.

  3. 3

    Start the Chicken Mixture

    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.

  4. 4

    Finish the Chicken Mixture

    Stir corn, hatch chiles (use less if spice-averse), and green onions into hot pan. Cook until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.

    Remove from burner.

  5. 5

    Bake Tostadas and Finish Dish

    Spread green chili-sour cream mixture (to taste) evenly on tortillas. Top with chicken mixture, 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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