San Francisco-Inspired  Smothered Chicken Quesadillas with Carrot-Jalapeño Slaw
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San Francisco-Inspired Smothered Chicken Quesadillas

with Carrot-Jalapeño Slaw

35 MIN
2 Servings
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From the Test Kitchen

For eight weeks, we’ve been exploring the country’s culinary wonders right from the Blue Apron Test Kitchen, and this is our last stop! Inspired by San Francisco’s prolific Mexican food scene, this twist on a quesadilla suiza (or Swiss quesadilla, in reference to its classic cream sauce) features tender chicken and poblano pepper tucked inside a crispy tortilla, then smothered in an irresistibly rich tomatillo sour cream. To learn more about what inspired this dish, go to roadtrip.blueapron.com/sanfran.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
San Francisco-Inspired  Smothered Chicken Quesadillas with Carrot-Jalapeño Slaw
Title
  • 10 oz Chopped Chicken Breast
  • 2 Flour Tortillas
  • 6 oz Carrots
  • 1 Poblano Pepper
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • 2 oz Monterey Jack Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients & make the carrot slaw:
1 Prepare the ingredients & make the carrot slaw:

Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. In a medium bowl, whisk together the tomatillo-poblano sauce and sour cream; season with salt and pepper. Peel the carrots and grate on the large side of a box grater. Roughly chop the jalapeño pepper. Cut off and discard the stem of the poblano pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a medium bowl, combine the grated carrots and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the slaw to be. Drizzle with olive oil and season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the chicken & pepper:
2 Cook the chicken & pepper:

While the slaw marinates, 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 thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the pepper is slightly softened and the chicken is cooked through. Turn off the heat. 

Assemble the quesadillas:
3 Assemble the quesadillas:

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese and cooked chicken and pepper; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and pepper. 

Cook the quesadillas:
4 Cook the quesadillas:

In the same pan, heat 2 teaspoons 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; immediately season with salt. Carefully cut each quesadilla into thirds.

Serve your dish:
5 Serve your dish:

Serve the cooked quesadillas topped with the tomatillo sour cream. Serve with the carrot slaw. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the carrot slaw:
1 Prepare the ingredients & make the carrot slaw:

Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. In a medium bowl, whisk together the tomatillo-poblano sauce and sour cream; season with salt and pepper. Peel the carrots and grate on the large side of a box grater. Roughly chop the jalapeño pepper. Cut off and discard the stem of the poblano pepper; remove the core. Halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a medium bowl, combine the grated carrots and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the slaw to be. Drizzle with olive oil and season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

2 Cook the chicken & pepper:

While the slaw marinates, 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 thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the pepper is slightly softened and the chicken is cooked through. Turn off the heat. 

Cook the chicken & pepper:
Assemble the quesadillas:
3 Assemble the quesadillas:

Place the tortillas on a work surface. Top one half of each tortilla with the grated cheese and cooked chicken and pepper; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and pepper. 

4 Cook the quesadillas:

In the same pan, heat 2 teaspoons 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; immediately season with salt. Carefully cut each quesadilla into thirds.

Cook the quesadillas:
Serve your dish:
5 Serve your dish:

Serve the cooked quesadillas topped with the tomatillo sour cream. Serve with the carrot slaw. Enjoy! 

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