Meal Kit
Tortilla-Crusted Chicken
with Hatch chile cheese sauce and green beans
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Green Beans
- 1 oz. Tortilla Strips
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1 oz. Shredded Cheddar Cheese
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1 oz. Creme Fraiche
- ¾ oz. Fire-Roasted Diced Hatch Green Chile Peppers
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0.42 oz. Mayonnaise
- 1 tsp. Fajita Seasoning
- ½ tsp. Adobo Seasoning
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) n3vAVZOe
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Calories510
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Carbohydrates24g
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Net Carbs19g
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Fat26g
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Protein42g
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Sodium1470mg
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
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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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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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 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 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 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 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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