San Francisco-Style Smothered Chicken Quesadillas with Carrot Slaw
Best of the U.S.

San Francisco-Style Smothered Chicken Quesadillas

with Carrot Slaw

25 MIN
4 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
    600 Cals (est.)
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fresh
ingredients
San Francisco-Style Smothered Chicken Quesadillas with Carrot Slaw
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 4 Flour Tortillas
  • ¾ lb Carrots
  • 1 Poblano Pepper
  • 1 Sweet Onion
  • ⅓ cup Tomatillo-Poblano Sauce
  • ½ cup Sour Cream
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp White Wine Vinegar
  • 1½ Tbsps Golden Raisins
  • ½ oz Sweet Piquante Peppers
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Roughly chop the piquante peppers. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper; remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a medium bowl, whisk together the tomatillo-poblano sauce and sour cream; season with salt and pepper. 

Make the carrot slaw:
2 Make the carrot slaw:

In a large bowl, combine the grated carrots, chopped piquante peppers, raisins, and vinegar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

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 coat. In a large pan (nonstick, if you have one), heat 2 tablespoons 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 onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened and the chicken is 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 cheese and cooked chicken and vegetables. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and vegetables. 

Cook the quesadillas & serve your dish:
5 Cook the quesadillas & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working in batches, 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 cooked quesadilla into thirds. Serve the cooked quesadillas topped with the tomatillo sour cream. Serve with the carrot slaw. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Roughly chop the piquante peppers. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper; remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a medium bowl, whisk together the tomatillo-poblano sauce and sour cream; season with salt and pepper. 

2 Make the carrot slaw:

In a large bowl, combine the grated carrots, chopped piquante peppers, raisins, and vinegar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the carrot slaw:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

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 coat. In a large pan (nonstick, if you have one), heat 2 tablespoons 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 onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened and the chicken is 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 cheese and cooked chicken and vegetables. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and vegetables. 

Assemble the quesadillas:
Cook the quesadillas & serve your dish:
5 Cook the quesadillas & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working in batches, 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 cooked quesadilla into thirds. Serve the cooked quesadillas topped with the tomatillo sour cream. Serve with the carrot slaw. Enjoy! 

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