Chicken Korma Quesadillas

with Pickled Mustard Seed Veggies & Lime Sour Cream

40 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chicken Breast Strips
2 Flour Tortillas
1 Lime
¾ lb Carrots
2 Scallions
1 Poblano Pepper
2 oz Monterey Jack Cheese
1 Tbsp Sugar
1 Tbsp Rice Vinegar
¼ cup Coconut Cashew Korma Sauce
¼ cup Sour Cream
1½ tsps Brown & Yellow Mustard Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

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 pepper. 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. Line a sheet pan with foil. Place the carrot pieces 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.

2 Prepare the remaining ingredients

Meanwhile, quarter the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

3 Make the pickled mustard seeds

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.

4 Cook & finish the chicken

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 2 teaspoons 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.

5 Assemble & cook the quesadillas

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 2 teaspoons 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.

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. Garnish with the sliced green tops of the scallions. Serve the lime sour cream on the side. Enjoy!