Chipotle Organic Chicken Tinga Tostadas

Name: Chipotle Organic Chicken Tinga Tostadas with Crema and DIY Refried Black Beans
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit(s) Organic Chicken Breast; 6 unit(s) Flour Tortillas; 1 unit(s) Black Beans; 2 tbsp Tex-Mex Paste; 2 g Chipotle Powder; 1 unit(s) Yellow Onion; 1 unit(s) Sweet Bell Pepper; ½ unit(s) Iceberg Lettuce Head; 2 unit(s) Sour Cream; 2 tbsp Tomato Sauce Base; 1 unit(s) Lime; ½ cup Feta Cheese, crumbled; 1 tbsp Butter*; 2 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Crema and DIY Refried Black Beans

Get Up To 20 Free Meals + Free Sides for Life

Ingredients: Iceburg lettuce • Organic chicken breast • Black beans (black beans, water, salt, calcium chloride, citric acid) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chipotle powder.

Tags:

Spicy

•High Protein

Allergens:

Sulphites

•Wheat

•Mustard

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time7 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Organic Chicken Breast

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)

1 unit(s)

Black Beans

2 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

2 g

Chipotle Powder

(May contain traces of: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)

1 unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

½ unit(s)

Iceberg Lettuce Head

2 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

2 tbsp

Tomato Sauce Base

(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 unit(s)

Lime

½ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories1100 kcal

Fat44 g

Saturated Fat16 g

Carbohydrate113 g

Sugar19 g

Dietary Fiber19 g

Protein71 g

Cholesterol180 mg

Sodium2370 mg

Trans Fat0.5 g

Potassium1800 mg

Calcium450 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Bowl

•Measuring Spoons

•Zester

•Medium Bowl

•Large Non-Stick Pan

•Potato Masher

•Silicone Brush

•Measuring Cups

Cooking Steps

PDF

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Pat chicken dry with paper towels.
To a large bowl, add chicken, 1/2 tbsp (1 tbsp) Tex-Mex paste, 1/4 tsp (1/2 tsp) chipotle powder and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. (TIP: If you like extra kick, add a little more chipotle powder and Tex-Mex paste!)
On a parchment-lined baking sheet, arrange chicken.
Roast chicken in the middle of the oven for 12-14 min, flipping halfway through, until cooked through.**
Using 2 forks, shred chicken into 1/2-inch pieces. Set aside.

Meanwhile, peel, then cut onion into 1/4-inch slices.
Core, then cut pepper into 1/4-inch slices.
Remove and discard outer layer of iceberg lettuce. Remove stem and cut half the lettuce into thin strips (use all the lettuce for 4 servings).
Zest, then juice half the lime. Cut remaining lime into wedges.
To a medium bowl, add sour cream, lime zest, 2 tsp (4 tsp) lime juice and 2 tsp (4 tsp) water. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then half the onions. Cook for 3-4 min, stirring often, until softened.
Add beans with their liquid. Cook for 3-4 min, stirring often, until liquid is slightly reduced.
Remove from heat. Transfer to another medium bowl.
Using a fork or potato masher, coarsely mash beans. Season with salt and pepper. Cover to keep warm.
Carefully wipe the pan clean.

Meanwhile, on another parchment-lined baking sheet, arrange tortillas in a single layer. Using a fork, prick both sides of each tortilla several times.
Brush both sides of tortillas with 1/2 tbsp (1 tbsp) oil.
Bake in the middle of the oven for 8-10 min, flipping halfway through, until golden and crisp.

Reheat the same pan (from step 3) over medium. Add 1/2 tbsp (1 tbsp) oil, then peppers and remaining onions. Season with salt and pepper.
Cook for 6-8 min, stirring occasionally, until very tender.
Add tomato sauce base and 1/2 tbsp (1 tbsp) Tex-Mex paste.
Cook for 30 sec, stirring often, until fragrant.
Add shredded chicken, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) warm water.
Cook for 2-3 min, stirring often, until well combined.