Chicken Shawarma Quesadillas with Sweet Potato Wedges & Cilantro Mayo

Chicken Shawarma Quesadillas

with Sweet Potato Wedges & Cilantro Mayo

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 mayo dipper.
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  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
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ingredients
Chicken Shawarma Quesadillas with Sweet Potato Wedges & Cilantro Mayo
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)
  • 2 Tbsps Mayonnaise
  • 1 Red Onion
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ½ oz Pickled Peppadew Peppers
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.

Prepare the remaining ingredients
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 mayonnaise.

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.

Assemble the quesadillas
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.

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 mayo on the side. Enjoy! 

Tips from Home Chefs

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 mayonnaise.

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 mayo on the side. Enjoy! 

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