iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pear Crisps with Vanilla Brown Butter

Ingredients:
1 1/2 cups all-purpose flour
1 cup whole almonds with skin
1/4 cup packed light brown sugar
1/4 teaspoon salt
3/4 stick unsalted butter, melted and cooled
1 vanilla bean, split lengthwise
1/2 stick unsalted butter
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 lb firm-ripe Anjou or Bartlett pears (about 6), peeled and coarsely chopped
2 tablespoons pear brandy or eau-de-vie
Equipment: 6 (8-ounce) gratin dishes or shallow ramekins

Instructions:
Pulse together flour, almonds, brown sugar, and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking pan and chill at least 1 hour.
Preheat oven to 425°F with rack in middle.
Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and butter and cook over medium-low heat, swirling pan occasionally, until butter is browned and fragrant, about 4 minutes.
While butter browns, stir together sugars, flour, and a pinch of salt in a large bowl. Add pears and brandy and toss to combine.
Discard vanilla pod, then toss butter with pear mixture. Spoon filling into gratin dishes and sprinkle with topping, mounding it slightly in centers. Put in a shallow baking pan and bake 30 minutes, then rotate baking sheet and bake until topping is golden brown and filling is bubbling, 10 to 15 minutes more. Cool to warm or room temperature on a rack.
Crème Brûlée Tart

Ingredients:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 tablespoons ice water
1/2 vanilla bean
1 1/4 cups heavy cream
2/3 cup whole milk
4 large egg yolks
1 whole large egg
1/2 cup sugar, divided
1/8 teaspoon salt
a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom
pie weights or dried beans
a small blowtorch

Instructions:
Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
Gently squeeze a small handful of dough: If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
Preheat oven to 350°F with rack in middle.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
Remove tart shell from oven and reduce temperature to 300°F.
While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.
Swiss Chard and Herb Fritters

Ingredients:
1 1/2 bunches Swiss chard (about 1 pound, 3 ounces), stemmed
1 teaspoon kosher salt, divided, plus more
1 tablespoon coriander seeds
1/2 teaspoon caraway seeds
1 bunch parsley
1 bunch cilantro
1 bunch dill
3 medium onions, grated on large size box grater, excess water squeezed out using a paper towel
1 tablespoon harissa pepper paste
3/4 cup plain unseasoned breadcrumbs
1/4 teaspoon freshly ground pepper
6 large eggs, divided
Vegetable oil (for frying; about 1 1/2 cups)
Plain Greek-style yogurt (for serving; optional)
A spice mill or mortar and pestle

Instructions:
Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.
Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.
Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.
Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.
Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
Pour oil into a large heavy skillet to a depth of 1/4" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.
Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3–4 minutes per side. Transfer to a paper towel-lined plate; season with salt.
Serve immediately or at room temperature with yogurt alongside, if using.
Classic Marinara Sauce

Ingredients:
1/4 cup olive oil
1 small onion, finely chopped
4 garlic cloves, thinly sliced
2 sprigs basil
2 (28-ounce) cans whole peeled tomatoes

Instructions:
Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.
Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.
Beer Bratwurst

Ingredients:
844 grams (1.90 pounds) boneless pork shoulder (or a combination of pork cuts, about 75% lean, 25% fat), cut into 1-in/2.5-cm cubes
362 grams (0.80 pound) boneless veal shoulder or breast, cut into 1-in/2.5-cm cubes
121 grams (1/2 cup) pale ale
22 grams (1 tbsp) fine sea salt
4 grams (1 tsp) sugar
2 grams (1 tsp) caraway seeds
1 gram (1/2 tsp) dry mustard powder
1 gram (1 tsp) fresh thyme leaves
1 gram (1/2 tsp) ground ginger
0.46 gram (1/4 tsp) freshly grated nutmeg
1 gram (1/4 tsp) Cure No. 1
Hog casings, rinsed
Lager-style beer for poaching (optional)

Instructions:
Place the pork and veal on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid (30 to 60 minutes).
Pour the ale into a shallow baking dish, transfer to the freezer, and chill until the ale is semi-frozen.
In a small bowl, add the salt, sugar, caraway seeds, mustard powder, thyme, ginger, nutmeg, and Cure No. 1 and stir to combine.
Nest a large mixing bowl in a bowl filled with ice. Grind the meat through the small die (3/16-inch/4-mm) of the grinder into the bowl set in ice. Once all of the meat has been ground, pour the semi-frozen ale through the grinder, into the bowl, which will help push out any meat remaining in the feed tube or wrapped around the auger.
Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.
Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the mixture.
Stuff the sausage into the hog casings and twist into links.
Poach the links in water or lager-style beer until an instant-read thermometer inserted into the center of the sausage registers 145°F/63°C. The poached sausages can be grilled and then eaten immediately, or chilled fully in an ice bath and refrigerated, or frozen for longer storage. When you're ready to eat them, grill again or cook in a pan over medium heat until browned and heated through.
10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

Ingredients:
1 tablespoon olive oil
12 ounces fully cooked Italian sausage (about 4 links), sliced into 1/4"-thick coins
2 pints cherry tomatoes
2 garlic cloves, pressed or finely chopped
4 sprigs thyme
2 bunches broccolini (about 1 pound), trimmed, halved lengthwise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, cubed
Crusty bread (for serving; optional)

Instructions:
Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted.
Divide sausage mixture among plates. Serve with bread alongside, if desired.
10-Minute Chicken Flatbreads with Hummus and Yogurt

Ingredients:
1 pound boneless, skinless chicken thighs or breasts, thinly sliced crosswise
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more for serving
3 mini seedless cucumbers, sliced into 1/4" coins (about 8 ounces)
1 large tomato, cut into 1/2" cubes (about 12 ounces)
1 (10-ounce) container hummus
1 cup plain unsweetened yogurt (either Greek or regular)
1/4 cup parsley leaves (optional)
4 pitas
Lemon wedges and flaky sea salt (for serving)

Instructions:
Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.
10-Minute Shrimp with Green Beans and Creamy Lemon-Dill Dip

Ingredients:
Kosher salt
1 pound snipped green beans, preferably haricots verts
1 1/2 pounds large shrimp, preferably wild, peeled, deveined
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons finely chopped dill (optional)
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 pound romaine heart leaves
1 avocado, pitted, peeled, cut into 12 wedges
Lemon wedges (for serving; optional)

Instructions:
Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.
Return steamer basket to pot. Season shrimp with 1/4 tsp. salt, then place in steamer basket. Cover and steam shrimp until pink and opaque, about 3 minutes. Transfer shrimp to colander and run under cold water until cool to the touch.
Meanwhile, whisk yogurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 tsp. salt in a medium bowl.
Divide shrimp,beans, romaine leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.
Green beans and shrimp can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.
Tomato Tart with Chickpea Crumble

Ingredients:
1 (7 1/2-ounce) prepared pie crust or homemade pie dough, defrosted
All-purpose flour (for surface)
1/2 cup cooked chickpeas, drained, rinsed, patted dry
2 tablespoons raw pistachios, coarsely chopped
1 tablespoon extra-virgin olive oil
1 small garlic clove, coarsely chopped
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 3/4 ounces grated Parmesan (about 1/2 cup), divided
1 3/4 ounces grated Gruyère (about 1/3 cup), divided
1/4 cup thinly sliced sweet onion, such as Vidalia
2 cups multicolored cherry tomatoes, halved
1 large egg, beaten to blend
1/4 cup basil leaves
coarsely chopped

Instructions:
Preheat oven to 450°F. Roll out dough on a lightly floured surface to a 10 1/2" round. Transfer to a parchment-lined baking sheet and chill until ready to use.
Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.
Sprinkle half of cheese over top of dough, leaving a 1/2" border. Sprinkle three-quarters of chickpea crumble over cheese. Top with onion, then tomatoes. Top with remaining cheese and chickpea crumble. Fold edges of dough over filling, tucking and overlapping slightly as needed. Using a pastry brush, brush edges of crust with egg wash.
Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16–18 minutes.
Top tart with basil and cut into wedges.
Orange Cranberry Cupcakes

Ingredients:
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup whole milk
2 tablespoons lightly packed finely grated orange zest (from 2 large oranges)
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup sugar
1 large egg
2 large egg whites
1 cup fresh or unthawed frozen cranberries
1 cup (2 sticks) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 cups confectioners’ sugar, sifted
1 teaspoon whole milk
1 tablespoon lightly packed finely grated orange zest (from 1 large orange)
1 tablespoon fresh orange juice
1/8 teaspoon pure vanilla extract

Instructions:
Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt. In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes. Stir in the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. In a small bowl, toss the cranberries with the remaining 1 tablespoon flour. Using a silicone spatula, gently fold the cranberries into the batter.
Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour. Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean (for generally the same amount of time as in the cupcake recipe). Let cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter. Frost the top of that cake layer with the frosting, stack the second layer on top, and frost the top and sides with the remaining frosting.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until incorporated. Increase the speed to medium, add the milk, orange zest and juice, and vanilla and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.
Chewy Chocolate Chip Cookies

Ingredients:
200g (about 14 tablespoons) cold unsalted butter, chopped
1 cup (175g) brown sugar
3/4 cup (165g) white (granulated) sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 egg
2 cups (300g) plain (all-purpose) flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
300g dark chocolate
chopped

Instructions:
Preheat oven to 180°C (350°F).
Place the butter and both the sugars in the bowl of an electric mixer and beat on low speed until just combined.
Increase the speed to medium and beat for 8 minutes or until pale and creamy, scraping down the sides of the bowl.
Add the vanilla, milk and egg and beat for 2 minutes or until light and fluffy.
Sift in the flour, baking powder, baking soda, and salt and beat until combined.
Add the chocolate and stir to combine.
Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper. Bake for 12–14 minutes or until golden brown.
Allow to cool on the trays for 5 minutes before transferring onto wire racks to cool.
Lamb, Goat Cheese, and Heirloom Tomato Salad

Ingredients:
8 heirloom tomatoes (960g), sliced
1/2 x quantity shredded Slow-Roasted Lamb Shoulder
300g (10 1/2 oz) goat cheese, crumbled
Seeds from 1 pomegranate
1 long green chile, sliced
1/2 x quantity Salsa Verde
Baby (micro) basil
to serve

Instructions:
Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.
Fish Packets with Snap Peas, Tomatoes, and Herb Butter

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, plus more
1 pound sugar snap peas, trimmed
1 pint cherry tomatoes (about 2 1/2 cups), quartered
2 large garlic cloves, thinly sliced
4 (1/2"-thick) skinless flounder or tilapia fillets (about 6 ounces each)
1/4 cup coarsely chopped basil
4 (16x12") sheets parchment paper

Instructions:
Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.
BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes

Ingredients:
2 medium sweet potatoes (about 9 ounces each), cut into 8 pieces lengthwise
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 ears of corn, shucked
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley)
1/2 cup barbecue sauce
1 tablespoon honey mustard
4 (1"-thick) bone-in pork chops (about 2 1/2 pounds total)
1/4 cup finely grated Parmesan (about 0.7 ounces)

Instructions:
Preheat oven to 450°F. Toss potatoes with oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Add corn cobs and roast, tossing halfway through, until potatoes are tender and corn is cooked through and beginning to brown, 15–20 minutes.
Meanwhile, mix butter, herbs, and remaining 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Whisk barbecue sauce and honey mustard in another small bowl.
Preheat broiler on high and set oven rack about 4" from heat. Line broiler pan or another rimmed baking sheet with foil. Using a pastry brush, slather pork chops with about half of barbecue sauce mixture and transfer to prepared pan; reserve remaining barbecue sauce mixture.
Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes.
Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan.
Divide pork chops and potatoes among plates. Serve with corn alongside.
Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

Ingredients:
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)

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.
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
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.
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.
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.
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.
Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.