Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

Ingredients for Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

• 1/2 teaspoons ground cumin

• 5 tablespoons olive oil, divided

• 1 1/4 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 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 )

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.