Chicken Quesadillas with carrot slaw. 🥕
To make the carrot slaw in large bowl, combine the grated carrots, chopped piquante peppers, raisins and white wine vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate.
While the slaw marinates, in a large pan heat olive oil add chicken seasoned with ancho chile powder, smoke paprika, garlic, cumin, oregano, salt and black pepper. Cook without stirring until lightly browned. Add the sliced onion and poblano pepper, cook stirring occasionally until the vegetables are slightly softened and the chicken is cooked through.
Next top one half of each tortilla with shredded Monterey jack cheese and cook chicken. Fold and cook 2-4 minutes per side, until golden brown and cheese is melted.
I served quesadillas topped with the tomatillo sour cream. Enjoy!