Chicken And Mushroom Quesadillas With Carrot And Mango Slaw

• 1/2 teaspoon ground cumin
• 5 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 1/4 pounds boneless, skinless chicken thighs, trimmed
• 6 ounces button mushrooms, trimmed, coarsely chopped
• 2 limes
• 1/2 cup Greek-style plain full- or low-fat yogurt
• 3 tablespoons coarsely chopped cilantro, plus whole leaves for serving
• 2 medium carrots (about 4 ounces each), peeled
• 1 medium mango, thinly sliced
• 5 ounces baby spinach (about 4 packed cups)
• 4 (10") flour tortillas
• 2 cups shredded Monterey Jack cheese (about 8 ounces)

1. Preheat oven to 425u0b0F. 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 165u0b0F, 15-17 minutes.
2. Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
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.
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.
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.
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.
7. Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
8. Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.

ground cumin, olive oil, kosher salt, freshly ground black pepper, chicken, button mushrooms, limes, full, cilantro, carrots, mango, baby spinach, flour tortillas, shredded monterey jack cheese

Taken from www.epicurious.com/recipes/food/views/chicken-and-mushroom-quesadillas-with-carrot-and-mango-slaw (may not work)