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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.

Ethan Mick

with Carrot-Jalapeño Slaw

San Francisco-Inspired  Smothered Chicken Quesadillas

Chopped Chicken Breast

Flour Tortillas

Carrots

Poblano Pepper

Tomatillo-Poblano Sauce

Sour Cream

Monterey Jack Cheese

Sliced Pickled Jalapeño Pepper

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

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.

Prepare the ingredients & make the carrot slaw:

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:

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.

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