Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

Ingredients for Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

• 1/2 ملعقة صغيرة كمون مطحون

• 5 tablespoons olive oil, divided

• 1 1/4 ملعقة صغيرة ملح كوشير، مقسمة

• 3/4 ملعقة صغيرة من الفلفل الأسود المطحون طازجًا، مقسمة

• 575g boneless, skinless chicken thighs, trimmed

• 170g button mushrooms, trimmed, coarsely chopped

• 2 limes

• 120ml Greek-style plain full- or low-fat yoghurt

• 3 tablespoons coarsely chopped coriander, plus whole leaves for serving

• 2 medium carrots (about 110g each), peeled

• 1 medium mango, thinly sliced

• 140g baby spinach (about 4 packed cups)

• 4 (10") flour tortillas

• 250g shredded Monterey Jack cheese (about 230g )

How to make Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

Preheat oven to 218°C. Stir cumin, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoons 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 74°C, 15–17 minutes.

Meanwhile, juice limes to yield 90ml juice. Blend yoghurt, 45ml lime juice, and 45ml coriander in a blender until smooth.

Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 tablespoon oil and remaining 3 tablespoons lime juice, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Add carrots and mango; toss gently to coat.

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.

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.

Heat 1 1/2 teaspoons 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 teaspoons oil.

Sprinkle quesadillas with coriander leaves and serve with yoghurt sauce and carrot-mango slaw alongside.

Chicken and mushrooms can be cooked and yoghurt sauce can be made 4 days ahead; cover and chill.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.