Chicken & Poblano Tostadas with Roasted Zucchini
Customer Favorite

Chicken & Poblano Tostadas

with Roasted Zucchini

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The gentle, smoky flavor of poblano is used two ways in the topping for these tostadas: the sautéed fresh pepper is tossed with tender bites of chicken spiced with ancho chile powder (made from poblanos that have been dried and smoked). To pair with our zesty tostadas, we’re serving roasted zucchini topped with tart lime juice, Mexican spices, and crumbly queso blanco—a nod to classic elote seasonings.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the lime crema:
1 Prepare the ingredients & make the lime crema:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then halve crosswise. Cut out and discard the stem, ribs, and seeds of the pepper, then medium dice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the Monterey Jack cheese on the large side of a box grater. Crumble the queso blanco. Quarter the lime. In a bowl, combine the crema and the juice of 2 lime wedges. Season with salt and pepper. 

Roast the zucchini:
2 Roast the zucchini:

Place the zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Reserving the sheet pan, transfer the roasted zucchini to a plate; cover with aluminum foil to keep warm.

Cook & chop the chicken:
3 Cook & chop the chicken:

While the zucchini roasts, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Carefully chop into small pieces. 

Make the sauce & finish the chicken:
4 Make the sauce & finish the chicken:

Add the diced pepper to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and all but a pinch of the spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Add the chopped chicken and the juice of 1 lime wedge. Stir to combine; season with salt and pepper to taste. 

Toast the tortillas:
5 Toast the tortillas:

While the sauce cooks, place the tortillas on the same sheet pan. Drizzle with olive oil and turn to coat. Arrange in an even layer. Toast in the oven 2 minutes, or until lightly browned. Leaving the oven on, remove from the oven and carefully top with the grated Monterey Jack cheese. Continue to toast 2 to 3 minutes, or until the tortillas are crispy and the cheese is melted. Remove from the oven. 

Assemble the tostadas & serve your dish:
6 Assemble the tostadas & serve your dish:

Assemble the tostadas using the toasted tortillasfinished chicken and sauce, and lime crema. Top the roasted zucchini with the remaining spice blend and the juice of the remaining lime wedge. Serve the tostadas with the finished zucchini on the side. Garnish with the crumbed queso blanco and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the lime crema:
1 Prepare the ingredients & make the lime crema:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then halve crosswise. Cut out and discard the stem, ribs, and seeds of the pepper, then medium dice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Grate the Monterey Jack cheese on the large side of a box grater. Crumble the queso blanco. Quarter the lime. In a bowl, combine the crema and the juice of 2 lime wedges. Season with salt and pepper. 

2 Roast the zucchini:

Place the zucchini pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Reserving the sheet pan, transfer the roasted zucchini to a plate; cover with aluminum foil to keep warm.

Roast the zucchini:
Cook & chop the chicken:
3 Cook & chop the chicken:

While the zucchini roasts, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Carefully chop into small pieces. 

4 Make the sauce & finish the chicken:

Add the diced pepper to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and all but a pinch of the spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Add the chopped chicken and the juice of 1 lime wedge. Stir to combine; season with salt and pepper to taste. 

Make the sauce & finish the chicken:
Toast the tortillas:
5 Toast the tortillas:

While the sauce cooks, place the tortillas on the same sheet pan. Drizzle with olive oil and turn to coat. Arrange in an even layer. Toast in the oven 2 minutes, or until lightly browned. Leaving the oven on, remove from the oven and carefully top with the grated Monterey Jack cheese. Continue to toast 2 to 3 minutes, or until the tortillas are crispy and the cheese is melted. Remove from the oven. 

6 Assemble the tostadas & serve your dish:

Assemble the tostadas using the toasted tortillasfinished chicken and sauce, and lime crema. Top the roasted zucchini with the remaining spice blend and the juice of the remaining lime wedge. Serve the tostadas with the finished zucchini on the side. Garnish with the crumbed queso blanco and sliced green tops of the scallions. Enjoy! 

Assemble the tostadas & serve your dish:
Browse Steps
1 of 6