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[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.
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
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]
Maria
I will have to make these when Josh is not around. They look great!
Tasteofbeirt
Delicious recipe, love it!
K Little
I was talking tonight about making some Quesadillas! These look wonderful….blessings, K
Bridgett
Definitely a must-try Thai recipe. I know this would be a hit with my husband and I and I love trying new dishes with a Thai influence. Thank you for sharing.
Kathia
These looks delicious. I must try recipe.
Jessica @ How Sweet
I have so much to catch up on! Your posts were not coming through my reader and all of a sudden I got 10 at once! These look fabulous. Now I’m off to catch up!
Lynda
This flavor combination sounds delicious…..my family loves quesadillas so I’ll be trying this for sure!
Anna Johnston
Thai Quesadillas look scrumptious. I’d kill for one of those right now 😉
Blond Duck
I’m so intrigued!
Donna
I am so, so happy that you are lovin’ the Quesadillas – They are a great desperation dinner, aren’t they?
Thanks so much for the link! Very nice to have kudos from a fabulous cook like yourself –
Cheers!
City Share
Wow those look delcious. I love that combintation of flavors, but I have never thought about putting them in a quesadilla. Great for eating on the run.
Joanne
Way to promote a fellow blogger! I LOVE donna’s blog and will have to check out this cookbook!
Anything with the words thai and peanut in the title instantly gets my attention and this is no exception. What a great quick and easy meal!
Kalynskitchen
This recipe looks like a winner. You had me a “Thai + Peanut” and then I saw it was from Donna’s book; how fun! Wish I could go see her at the fair.
Cate
Wow I love the look of those – will definitely have to give those a try. I have an electric pizza oven that I like to make quesadillas in – they are on the menu this weekend!! Thank you
Lorraine @ Not Quite Nigella
Mum, you can totally read my mind! I’m having something like this tonight. Haha how spooky! 😛 xxx
Becky
I LOVE Thai Peanut Chicken but have never thought of making it into tacos. This is a perfect way to use leftovers when I make it for dinner!
marcellina
These sound fantastic! Aren’t we all rushing around and still trying to get yummy, healthy meals on the table in next to no time? I know I am! This would go down a treat! Thanks!
Cristina
Barbara this sounds so good…it’s like Thai meets Mexican with an assortment of spices and flavor combinations not as often used together.
Cakelaw
These look and sound delicious! I am on my lunch break, and I could definitely have one of these for lunch.
Mags
You had me at thai peanut…I love that flavor combination on anything and everything!