Tortilla Chicken

with elote-style acorn squash

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Ponder, if you will, the deliciousness of nachos. The salty corn crunch of tortillas topped with melted cheese… no matter what other toppings and garnishing, that's what you want. Well, we're giving you just that here, but atop a succulent, delicious chicken breast instead of in a paper boat or a plastic fake baseball batting helmet. The elotes-style acorn squash has just the right amount of soft chipotle heat to make a perfect match with the chicken. You'll be pondering the deliciousness of this meal all the way up to a clean plate.

In Your Box (serves 2)

  • 1 Acorn Squash
  • 1 Jalapeño Pepper
  • ½ oz. Tortilla Strips
  • 1 Lime
  • ¼ oz. Cilantro
  • 2 Boneless Skinless Chicken Breasts
  • 1 tsp. Chipotle Seasoning
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    545
  • Carbohydrates
    34g
  • Fat
    25g
  • Protein
    45g
  • Sodium
    1517mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim ends from acorn squash and halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into ½" slices. Halve jalapeño lengthwise, seed, remove ribs, and thinly slice. Wash hands and cutting board after working with jalapeño. Coarsely crush tortilla strips. Halve lime. Juice one half and cut other half into quarters. Coarsely chop cilantro (no need to stem). Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Start the Squash
    2

    Start the Squash

    Place squash slices on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with ¼ tsp. salt and chipotle seasoning (use half for a milder flavor). Toss to combine. Spread into a single layer. Roast in hot oven, 15 minutes. Remove from oven. Squash will finish cooking in a later step. While squash roasts, sear chicken and make topping.

  • Step 3 - Sear Chicken and Make Tortilla Topping
    3

    Sear Chicken and Make Tortilla Topping

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly browned, 2-3 minutes per side. Remove from burner. Chicken will finish cooking in a later step. While chicken sears, combine cheese, jalapeño (to taste), crushed tortilla strips, and 1 tsp. olive oil in a mixing bowl. Set aside.

  • Step 4 - Finish the Chicken and Squash
    4

    Finish the Chicken and Squash

    Transfer chicken to baking sheet. Feel free to carefully move squash to make room. Cover chicken with tortilla topping, pressing lightly to adhere. Roast until cheese melts, squash is tender, and chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes. While chicken roasts, make crema.

  • Step 5 - Make Crema and Finish Dish
    5

    Make Crema and Finish Dish

    In another mixing bowl, combine sour cream, 1 tsp. lime juice, and a pinch of salt. Plate dish as pictured on front of card, garnishing squash with crema and cilantro. Squeeze lime quarters over to taste. Bon appétit!