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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
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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.
Fire-Roasted Diced Hatch Green Chile Peppers
Green Chili Aioli
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.
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
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.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. Stir occasionally until chicken is lightly browned, 4-5 minutes.
Finish the Chicken Mixture
Stir corn, hatch chiles (use less if spice-averse), and green onions into hot pan.
Stir occasionally until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Remove from burner.
Bake Tostadas and Finish Dish
Spread green chili-sour cream mixture (to taste) evenly on tortillas. Top evenly with chicken mixture, then cheese.
Bake again in hot oven until cheese has melted, 5-7 minutes.Plate dish as pictured on front of card. Bon appétit!
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