Chicken And Mushroom Quesadillas With Carrot And Mango Slaw Recipes

Steps:

• 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.
• Do Ahead
• Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.

Steps:

• Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
• Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Steps:

• Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
• Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges.

Steps:

• Season chicken breast with salt and pepper to taste. Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard. Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total. Cool slightly; tear chicken into bite-size pieces.
• Melt 1 tablespoon butter in skillet over medium heat. Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste. Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes. Transfer to a small bowl.
• Add remaining 3 tablespoons oil or lard to skillet. Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt. Cook until onion is translucent, about 5 minutes. Add beans and mash until almost smooth. Set aside.
• Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use). Top with 1/4 of cheese, half of chicken, and half of mushrooms. Sprinkle with remaining cheese. Fold tortillas over to encase filling.
• Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes. Cut into wedges with a pizza wheel or serrated knife. Serve with guacamole and salsa.

Steps:

• Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
• Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

Steps:

• Add a tad of butter to a fry pan and add onions and mushrooms.
• When all the water that was released from the mushrooms has evaporated, add the cooked chicken, salsa, green chiles and drained and rinsed beans. In case you are wondering, why rinse the beans? There is so much flavor packed into those little guys from soaking in the soup broth and you don't want a soggy tortilla. Anyhow, simmer for about 5 minutes.
• Lightly butter one side of the tortilla and place in frypan (medium-low), add just enough cheese for the filling to stick to. Add the warm filling and top with more cheese. Top with another tortilla that has been lightly buttered on the side facing up. When cheese has melted on the bottom, carefully flip.
• Remove to plate when the other side has melted. I use a pizza roller to cut into 4 wedges.

Steps:

• In a large bowl or dish, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Turn to coat; refrigerate for 2 hours. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving., Drain chicken and discard marinade. In a large skillet, cook chicken in remaining oil for 5-6 minutes on each side or until no longer pink., Meanwhile, in a large bowl, combine the mango, spinach and red pepper. In a small bowl, whisk the remaining slaw ingredients until blended. Drizzle over mango mixture; toss to coat. Serve with chicken and sauce.

Steps:

• Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until they begin to brown, 5 to 7 minutes.
• Add the garlic and cook for 1 minute more.
• Add chicken, and chili powder, and stir until incorporated.
• Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
• Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
• Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
• Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Steps:

• In a large bowl, combine all ingredients. Toss with tongs or a fork to combine.
• Refrigerate for at least 1 hour. Serve cold.