Pulled Chicken Mole Quesadillas with Monterey Jack Cheese & Shredded Cabbage Salad

Pulled Chicken Mole Quesadillas

with Monterey Jack Cheese & Shredded Cabbage Salad

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Mole is an authentic Mexican sauce typically made on special occasions. Legend has it that a pair of nuns in Puebla, Mexico concocted the first mole. They were surprised by the arrival of an important guest. Having nothing prepared, they ground every ingredient in their kitchen and simmered the mixture. Mole was born—and has been a cherished part of the region’s cuisine ever since. Here, we’re creating a quick version that maintains the sauce’s complexity. Tomatoes, herbs, spices and unsweetened chocolate combine to create a savory sauce for these classic quesadillas.

Get Cooking
fresh
ingredients
Pulled Chicken Mole Quesadillas with Monterey Jack Cheese & Shredded Cabbage Salad
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook & pull the chicken:
1 Cook & pull the chicken:

Heat a small pot of salted water to boiling on high. Once boiling, add the chicken breasts; reduce the heat to medium and cook 10 to 12 minutes, or until cooked through. Drain thoroughly and transfer to a clean work surface. Using two forks, shred the cooked chicken into bite-sized pieces.

Prepare the ingredients:
2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Roughly chop the chocolate. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut out and discard the cabbage core; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Grate the cheese.

Cook the aromatics:
3 Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spice blend and ¾ of the onion. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant.

Add the chicken & finish the mole:
4 Add the chicken & finish the mole:

Add the pulled chicken, chocolate and ½ cup of water to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and the sauce has thickened. Remove from heat.

Assemble & cook the quesadillas:
5 Assemble & cook the quesadillas:

Place the tortillas on a clean, dry work surface. Divide the finished mole and cheese between the tortillas; season with salt and pepper. Fold the tortillas in half over the filling. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until browned and the cheese has melted. Transfer to a clean, dry work surface.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the quesadillas cook, in a large bowl, combine the cabbage, lime zest, the juice of all 4 lime wedges and as much of the remaining onion as you’d like. Drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Slice the cooked quesadillas into thirds; divide between 2 plates. Serve with the salad on the side. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook & pull the chicken:
1 Cook & pull the chicken:

Heat a small pot of salted water to boiling on high. Once boiling, add the chicken breasts; reduce the heat to medium and cook 10 to 12 minutes, or until cooked through. Drain thoroughly and transfer to a clean work surface. Using two forks, shred the cooked chicken into bite-sized pieces.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. Peel and thinly slice the onion. Roughly chop the chocolate. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut out and discard the cabbage core; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Grate the cheese.

Cook the aromatics:
3 Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spice blend and ¾ of the onion. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant.

4 Add the chicken & finish the mole:

Add the pulled chicken, chocolate and ½ cup of water to the pot of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and the sauce has thickened. Remove from heat.

Add the chicken & finish the mole:
Assemble & cook the quesadillas:
5 Assemble & cook the quesadillas:

Place the tortillas on a clean, dry work surface. Divide the finished mole and cheese between the tortillas; season with salt and pepper. Fold the tortillas in half over the filling. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until browned and the cheese has melted. Transfer to a clean, dry work surface.

6 Make the salad & plate your dish:

While the quesadillas cook, in a large bowl, combine the cabbage, lime zest, the juice of all 4 lime wedges and as much of the remaining onion as you’d like. Drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Slice the cooked quesadillas into thirds; divide between 2 plates. Serve with the salad on the side. Garnish with the cilantro. Enjoy!

Make the salad & plate your dish: