Chicken Korma Quesadillas with Pickled Mustard Seed Vegetables

Chicken Korma Quesadillas

with Pickled Mustard Seed Vegetables

40 MIN
4 Servings
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From the Test Kitchen

We’re filling these flavorful quesadillas with monterey jack cheese and chicken cooked in our korma sauce––an Indian cuisine staple made from a blend of aromatics, coconut cream, cashew butter, and traditional spices like garam masala. For hearty complement, we're serving it all alongside roasted carrots and poblano tossed in lime juice and pickled mustard seeds.

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  • Nutrition
  • Calories
    640 Cals (est.)
Chicken Korma Quesadillas with Pickled Mustard Seed Vegetables
  • 18 oz Boneless Chicken Breast Pieces
  • 4 Flour Tortillas
  • 1 Lime
  • ¾ lb Carrots
  • 2 Scallions
  • 2 Poblano Peppers
  • 1 Red Onion
  • 1 Tbsp Sugar
  • 4 oz Shredded Monterey Jack Cheese
  • 2 Tbsps Rice Vinegar
  • ½ cup Coconut Cashew Korma Sauce
  • ½ cup Sour Cream
  • 1½ tsps Brown & Yellow Mustard Seeds

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Prepare the ingredients
1 Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.
2 Roast the vegetables
Line a sheet pan with foil. Place the carrot pieces, onion wedges, and pepper pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Roast the vegetables
Cook & finish the chicken
3 Cook & finish the chicken
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the korma sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened and the chicken is coated and cooked through. Turn off the heat.
4 Assemble & bake the quesadillas
Evenly coat a separate sheet pan with 1 tablespoon of olive oil. Working one at a time, place each tortilla on the oiled sheet pan and rub into the oil to coat. Evenly top one side of each tortilla with the cheese and finished chicken and sauce. Fold the tortillas in half over the filling and press to adhere. Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board. When cool enough to handle, halve each quesadilla.
Assemble & bake the quesadillas
Make the pickled mustard seeds
5 Make the pickled mustard seeds
Meanwhile, rinse and wipe out the pan used to cook the chicken. In the same pan, combine the mustard seeds, sugar, vinegar, and 3 tablespoons of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved and the liquid has reduced. Carefully transfer to a large, heatproof bowl.
6 Finish the vegetables & serve your dish
Transfer the roasted vegetables to the bowl of pickled mustard seeds; add the juice of the remaining lime wedges. Toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished vegetables (discarding any liquid). Garnish with the sliced green tops of the scallions. Serve the lime sour cream on the side. Enjoy!
Finish the vegetables & serve your dish
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