Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

Name: Chicken and Mushroom Quesadillas with Carrot and Mango Slaw
Total time: 49 min
Yield: 4 servings
Ingredients: ½ teaspoon ground cumin; 5 tablespoons olive oil; 1¼ teaspoons kosher salt; ¾ teaspoon freshly ground black pepper; 1¼ pounds boneless skinless chicken thighs; 6 ounces button mushrooms; 2 whole limes; ½ cup Greek yogurt; 3 tablespoons cilantro; 2 medium carrots; 1 medium mango; 5 ounces baby spinach; 4 pieces flour tortillas; 2 cups Monterey Jack cheese

A delicious combination of roasted chicken and mushrooms with melted Monterey Jack cheese in crispy tortillas, served with a fresh carrot-mango slaw and creamy cilantro-lime yogurt sauce.

4 servings

49 min

Published October 4, 2025

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Ingredients

•½ teaspoon ground cumin
•5 tablespoons olive oil
•1¼ teaspoons kosher salt
•¾ teaspoon freshly ground black pepper
•1¼ pounds boneless skinless chicken thighs
•6 ounces button mushrooms
•2 whole limes
•½ cup Greek yogurt
•3 tablespoons cilantro
•2 medium carrots
•1 medium mango
•5 ounces baby spinach
•4 pieces flour tortillas
•2 cups Monterey Jack cheese

Cooking Instructions

1.
Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
17 min
2.
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
5 min
3.
Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
10 min
4.
Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
2 min
5.
Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
5 min
6.
Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
8 min
7.
Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
2 min
8.
Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.

Ingredients

•½ teaspoon ground cumin

•5 tablespoons olive oil

•1¼ teaspoons kosher salt

•¾ teaspoon freshly ground black pepper

•1¼ pounds boneless skinless chicken thighs

•6 ounces button mushrooms

•2 whole limes

•½ cup Greek yogurt

•3 tablespoons cilantro

•2 medium carrots

•1 medium mango

•5 ounces baby spinach

•4 pieces flour tortillas

•2 cups Monterey Jack cheese

Cooking Instructions

Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.

17 min

Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.

5 min

Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.

10 min

Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.

2 min

Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.

5 min

Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.

8 min

Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.

2 min

Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.