Chicken Korma Quesadillas with Pickled Mustard Seed Veggies & Lime Sour Cream
Chef Favorites

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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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 a hearty complement, we're serving it all alongside roasted carrots and poblano tossed in lime juice and pickled mustard seeds.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
fresh
ingredients
Chicken Korma Quesadillas with Pickled Mustard Seed Veggies & Lime Sour Cream
Title
  • 10 oz Boneless Chicken Breast Pieces
  • 4 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
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Chicken Korma Quesadillas

Prepare & roast the vegetables
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.

Prepare the remaining ingredients
Make the pickled mustard seeds
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. 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 thickened and the chicken is coated and cooked through. Turn off the heat. Transfer to a bowl. Rinse and wipe out the pan.

Cook & finish the chicken
Assemble & cook the quesadillas
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 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.

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!

Finish the vegetables & serve your dish
Browse Steps
1 of 6