Chicken and Mushroom Quesadillas With Carrot and Mango Slaw

• porciones: 4 servings
• tiempo total: 45 minutes

Ingredientes

½ teaspoon ground cumin

5 tablespoons olive oil, divided

1¼ teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

1¼ pounds boneless, skinless chicken thighs, trimmed

6 ounces button mushrooms, trimmed, coarsely chopped

2 limes

½ cup Greek-style plain full- or low-fat yogurt

3 tablespoons coarsely chopped cilantro, plus whole leaves for serving

2 medium carrots (about 4 ounces each), peeled

1 medium mango, thinly sliced

5 ounces baby spinach (about 4 packed cups)

4 (10") flour tortillas

2 cups shredded Monterey Jack cheese (about 8 ounces)

Instrucciones

Preheat oven to 425°. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and ½ 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°, 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, ¼ tsp. salt, and ¼ 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 1½ 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 1½ tsp. oil.

Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside. Do Ahead: Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.