45g of Protein

Chicken Shawarma Quesadillas

with Roasted Carrots & Cilantro Labneh

35 MIN

2 Servings

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From the Test Kitchen

We’re filling these flavorful quesadillas with a duo of cheeses, tangy pickled peppers, and tender bites of shawarma-spiced chicken. For a hearty complement, we're serving the quesadillas alongside roasted carrots with an herbaceous cilantro labneh dipper.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
4 Flour Tortillas
¾ lb Carrots
¼ cup Cilantro Sauce
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
1 Red Onion
½ oz Pickled Peppadew Peppers
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup Labneh Cheese

step-by-step

instructions

Cook Along

1 Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash, dry, and peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Roughly chop the peppers. In a bowl, combine the cilantro sauce and labneh.

3 Cook the chicken & onion

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is browned and cooked through. Turn off the heat.

4 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack, cooked chicken and onion, and chopped peppers; fold the tortillas in half over the filling. Rinse and wipe out the pan.

5 Cook the quesadillas & serve your dish

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 each quesadilla in half. Serve the cooked quesadillas with the roasted carrots and cilantro labneh on the side. Enjoy!