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

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 Large Bunch Cilantro
  • 1/2 lb Green cabbage
  • 1 Lime
  • 1 Red onion

• Canned Goods

  • 3 tbsp Tomato paste

• Baking & Spices

  • 1 tbsp Fiesta spice blend
  • 1 1/4 oz Mexican chocolate

• Bread & Baked Goods

  • 2 Flour tortillas

• Dairy

  • 2 oz Monterey jack cheese

Found on blueapron.com

Description

Ingredients

• 2 Boneless, Skinless Chicken Breasts
• 2 Flour Tortillas
• 1 Lime
• 1 Red Onion
• ½ Pound Green Cabbage
• 1 Large Bunch Cilantro
• 2 Ounces Monterey Jack Cheese
• 3 Tablespoons Tomato Paste
• 1¼ Ounces Mexican Chocolate
• 1 Tablespoon Fiesta Spice Blend (Smoked Paprika, Ancho Chile Powder, Cumin, Coriander, Garlic Powder, Mexican Oregano, Cocoa Powder & Ground Cinnamon)

Directions

• 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.
• 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.
• 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!
• 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.
• 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.
• 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!

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