Thai Peanut Quesadillas

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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.

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.

Thai Peanut Quesadillas

Print Recipe

Ingredients:

• 2 large boneless skinless chicken breasts, diced
• 2 tablespoons grated ginger
• 1 teaspoon Tabasco or cayenne pepper sauce
• 1/2 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
• 1/3 cup thinly slice green onions
• 1/2 cup diced roasted salted peanuts
• 1/4 cup chopped cilantro

Directions:

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 1/3 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.

adapted from Quesadillas by Donna Kelly

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