Chicken Shawarma Quesadillas with Sweet Potato Wedges & Cilantro Labneh
45g of Protein

Chicken Shawarma Quesadillas

with Sweet Potato Wedges & Cilantro Labneh

40 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 sweet potatoes with an herbaceous cilantro labneh dipper.
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Dietary Information

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45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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ingredients
Chicken Shawarma Quesadillas with Sweet Potato Wedges & Cilantro Labneh
Title
  • 10 oz Boneless Chicken Breast Pieces
  • 4 Flour Tortillas
  • 1 lb Sweet Potatoes
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Red Or Yellow Onion
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ½ oz Pickled Peppadew Peppers
  • ¼ cup Labneh Cheese
Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the sweet potatoes; cut into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 26 to 28 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.

Prepare the remaining ingredients
Cook the chicken & onion
3 Cook the chicken & onion

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). 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 used to cook the chicken and onion.

Assemble the quesadillas
Cook the quesadillas & serve your dish
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 in half. Serve the cooked quesadillas with the roasted sweet potatoes and cilantro labneh on the side. Enjoy!

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