Meal Kit

Spicy Queso-Smothered Chicken

with tortilla topping and green beans

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Milk, Eggs

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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Green Beans
  • 1¼ oz. Fire-Roasted Diced Hatch Green Chile Peppers
  • 1 oz. Tortilla Strips
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Creme Fraiche
  • Info
    0.42 oz. Mayonnaise
  • 1 tsp. Fajita Seasoning
  • ½ tsp. Adobo Seasoning
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
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
    510
  • Carbohydrates
    25g
  • Net Carbs
    19g
  • Fat
    26g
  • Protein
    42g
  • Sodium
    1500mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  1. 1

    Prepare the Ingredients

    Coarsely crush tortilla strips.

    Trim green beans, if necessary.

    Pat chicken dry and season both sides with adobo seasoning and a pinch of salt and pepper.

  2. 2

    Start the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned on both sides, 2-4 minutes.

    Chicken will finish cooking in a later step.

    Remove from burner.

  3. 3

    Finish the Chicken

    Transfer chicken to prepared baking sheet. Evenly top chicken with mayonnaise, then crushed tortilla strips, pressing gently to adhere. Chicken will be hot! Use caution. Wipe pan clean and reserve.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

    While chicken roasts, continue recipe.

  4. 4

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.

    Add 1/4 cup water, cover, and cook until tender, 6-8 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

    Uncover and add fajita seasoning and 1/4 tsp. salt. Toss until green beans are coated.

    Remove from burner.

    While green beans cook, continue recipe.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add 1/4 cup water, creme fraiche, and cheese to hot pan. Stir to combine and bring to a simmer.

    Once simmering, stir occasionally until beginning to thicken, 2-3 minutes.

    Add chiles (to taste) and stir to combine.

    Remove from burner.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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