Chicken and Mushroom Quesadillas with Carrot and Mango Slaw
A delicious combination of roasted chicken and mushrooms with melted Monterey Jack cheese in crispy tortillas, served with a fresh carrot-mango slaw and creamy cilantro-lime yogurt sauce.
Ingredients
- •½ teaspoon ground cumin
- •5 tablespoons olive oil
- •1¼ teaspoons kosher salt
- •¾ teaspoon freshly ground black pepper
- •1¼ pounds boneless skinless chicken thighs
- •6 ounces button mushrooms
- •2 whole limes
- •½ cup Greek yogurt
- •3 tablespoons cilantro
- •2 medium carrots
- •1 medium mango
- •5 ounces baby spinach
- •4 pieces flour tortillas
- •2 cups Monterey Jack cheese
Cooking Instructions
- 1.
Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
17 min
- 2.
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
5 min
- 3.
Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
10 min
- 4.
Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
2 min
- 5.
Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
5 min
- 6.
Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
8 min
- 7.
Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
2 min
- 8.
Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.
