Chicken Korma Quesadillas

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch pieces. Line a sheet pan with foil. Place the carrot pieces and bell 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.

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Meanwhile, in a small pot, 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. Carefully transfer to a large heatproof bowl.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. 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, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the korma sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thickened and the chicken is coated and cooked through. Turn off the heat. Transfer to a bowl. Rinse and wipe out the pan.

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese and finished chicken and sauce; fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. 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 and immediately season with salt. Carefully cut in half.

Transfer the roasted vegetables to the bowl of pickled mustard seeds; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished vegetables. Garnish with the sliced green tops of the scallions. Serve the jalapeño sour cream on the side. Enjoy!