Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

Name: Chicken and Mushroom Quesadillas with Carrot and Mango Slaw
Yield: 4 servings
Ingredients: 1 1/2 teaspoon ground cumin; 1 5 tablespoons olive oil, divided; 1 1 1/4 teaspoons kosher salt, divided; 1 3/4 teaspoon freshly ground black pepper, divided; 1 1 1/4 pounds boneless, skinless chicken thighs, trimmed; 1 6 ounces button mushrooms, trimmed, coarsely chopped; 1 2 limes; 1 1/2 cup Greek-style plain full- or low-fat yogurt; 1 3 tablespoons coarsely chopped cilantro, plus whole leaves for serving; 1 2 medium carrots (about 4 ounces each), peeled; 1 1 medium mango, thinly sliced; 1 5 ounces baby spinach (about 4 packed cups); 1 4 (10") flour tortillas; 1 2 cups shredded Monterey Jack cheese (about 8 ounces)

From the kitchen of Carly

Roasted chicken and mushrooms tucked into warm tortillas with a bright cilantro yogurt drizzle and crisp carrot-mango slaw. Sweet, savory, creamy, crunchy. All the textures you want in a handheld dinner that comes together in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 teaspoon ground cumin
15 tablespoons olive oil, divided
11 1/4 teaspoons kosher salt, divided
13/4 teaspoon freshly ground black pepper, divided
11 1/4 pounds boneless, skinless chicken thighs, trimmed
16 ounces button mushrooms, trimmed, coarsely chopped
12 limes
11/2 cup Greek-style plain full- or low-fat yogurt
13 tablespoons coarsely chopped cilantro, plus whole leaves for serving
12 medium carrots (about 4 ounces each), peeled
11 medium mango, thinly sliced
15 ounces baby spinach (about 4 packed cups)
14 (10") flour tortillas
12 cups shredded Monterey Jack cheese (about 8 ounces)

Instructions

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.
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro 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 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.
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 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.
Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.