Blue Apron

15-Min Cilantro Pulled Chicken Quesadillas

with Cabbage Slaw & Lime Sour Cream

with Cooked Pulled Chicken

These cheesy quesadillas are packed with flavor thanks to the herbaceous cilantro sauce and pickled jalapeño peppers you'll mix into our tender, pre-cooked pulled chicken. A bright cabbage slaw, plus a dollop of lime sour cream, are perfect for balancing the subtle heat of the quesadillas.

Details

Nutrition per serving

Ingredients

10 oz

Cooked Pulled Chicken

2 each

Flour Tortillas

4 oz

Shredded Cabbage & Carrots

1 each

Lime

1 oz

Sliced Pickled Jalapeño Peppers

2 oz

Shredded Monterey Jack Cheese

2 oz

Shredded Cheddar & Monterey Jack Cheese Blend

¼ cup

Cilantro Sauce

¼ cup

Sour Cream

2 tbsp

Mayonnaise

2 tsp

Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Make the filling

Wash and dry the fresh produce. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the pulled chicken (tearing the pieces apart before adding), cilantro sauce, a drizzle of olive oil, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Using a fork, mash to thoroughly combine.

step 2

Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the shredded cheeses and filling; fold the tortillas in half over the filling. In a large nonstick pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt if desired. Carefully cut each quesadilla into thirds.

step 3

Finish & serve your dish

Meanwhile, quarter the lime(s). In a bowl, combine the cabbage and carrots, mayonnaise, the juice of 2 lime wedges (or 4 wedges for 4 servings), and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper if desired. Toss to combine. In a separate bowl, combine the sour cream and the juice of the remaining lime wedges; season with salt and pepper if desired. Serve the cooked quesadillas topped with the lime sour cream. Serve the slaw on the side. Enjoy!