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    Home » Main Dishes » Chicken

    Thai Peanut Quesadillas

    September 8, 2010 by Melissa Griffiths 41 Comments

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    Thai-Chicken-Quesadillas-plated-2.

    I recently moved my blog from Blogger to WordPress. Unfortunately, along the way many of my subscribers were lost. If you’d take a minute to resubscribe through the RSS subscription button at the top, I’d really appreciate it – Thanks! Barbara

    [donotprint]This recipe comes from a cute little cookbook, Quesadillas written by a wonderful Utah food blogger, Donna Kelly, Fab Frugal Food. The cookbook is filled with fun, original ideas to make quesadillas for breakfast, lunch, dinner or even dessert.

    It’s little league football season again and it seems I’m always running back and forth and trying to squeeze in a healthy meal somewhere in the schedule. So I turned to Donna’s cookbook for a new idea for a quick and easy dinner and this recipe definitely fit the bill. It has all the flavors you’d expect in a Thai chicken dinner, but sandwiched between tortillas.

    The original recipe calls for rotisserie chicken, but I substituted boneless skinless chicken breast that I had in the freezer. Donna suggests laying the tortillas on the counter and topping them all at once, which was something new to me, but an idea I really like. That way it’s so much easier to divide the toppings evenly between the quesadillas.

    Thai-Chicken-Quesadillas

    Donna, Fab Frugal Food, will be at the Utah State Fair on Saturday, September 11, 2010 at 4:00, doing a quesadillas demo and promoting her new book –Quesadillas. Stop by and say hi if you’re in the neighborhood. I know I’d like to.

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    Thai Peanut Quesadillas

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Chicken
    Servings: 8 servings
    Author: Barbara Schieving

    Ingredients

    • 2 large boneless skinless chicken breasts diced
    • 2 tablespoons grated ginger
    • 1 teaspoon Tabasco or cayenne pepper sauce
    • ½ cup creamy peanut butter
    • 2 tablespoons soy sauce
    • 2 tablespoons lime juice
    • 8 9- to 10-inch flour or wheat tortillas
    • 8 ounces Monterey Jack Cheddar cheese grated
    • ⅓ cup thinly slice green onions
    • ½ cup diced roasted salted peanuts
    • ¼ cup chopped cilantro

    Instructions

    • Brown chicken in a large non-stick skillet until it is cooked through.
    • Mix together ginger, hot sauce, peanut butter, soy sauce, and lime juice. Stir into chicken.
    • Lay 4 tortillas on the counter and spread ⅓ cup cheese over each. Spread 1 cup chicken over cheese. Sprinkle some onions, peanuts, and cilantro over cheese. Spread another 3/3 cup cheese over top.
    • Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. (I used an electric griddle.) Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets.
    • Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.
    • Turn over, cover and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

    [donotprint]More recipes you might like:
    Thai Chicken Burritos from Barbara Bakes
    Amanda’s Chicken Fajita Quesadillas from Amanda’s Cookin’
    Grilled Quesadillas from Fab Frugal Food
    Black Bean and Vegetable Quesadilla with Guacamole from For the Love of Cooking[/donotprint]

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    Comments

    1. Beth

      September 26, 2010 at 3:16 pm

      These look great! I’ll definitely give them a try.

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