Thai Peanut Chicken Quesadillas
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5
2 reviews
Excellent
Thai Peanut Chicken Quesadillas
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Thai chicken gets a fusion twist in these Thai peanut chicken quesadillas! Loaded with flavor and fun to make, try them tonight!
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Ingredients
- MARINADE:
- 1/3 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar packed
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- 1 1/2 tsp sriracha
- 3/4 tsp basil dry
- 3-4 cloves garlic grated or pressed through a garlic press, fresh
- 1 1/2 tsp ginger grated, fresh
- 1/4 tsp black pepper
- 2 pounds chicken trimmed, 4-6 chicken breasts
- 3 tablespoons olive oil
- PEANUT SAUCE:
- Reserved and UN-used marinade
- 1/3 cup coconut milk canned or from a carton
- 1 tsp sriracha
- 1/2 tsp cornstarch
- 1/2 cup peanut butter creamy
- lime juice of 1/2
- QUESADILLAS:
- flour tortilla burrito-sized
- Monterey jack cheese shredded
- carrot finely shredded
- green onion reserve more for garnish, thinly sliced
- peanut reserve more for garnish, chopped
- red cabbage for garnish, thinly sliced
- Thai chiles for garnish, chopped
- cilantro for garnish, chopped, fresh
Instructions
- MAKE THE MARINADE:
- To a large resealable plastic bag, add marinade ingredients (from pineapple juice down to black pepper), twist like you would twist the bag for a loaf of bread, and shake vigorously to combine.
- In a separate large resealable plastic bag, add 3 Tbsp olive oil and 1/4 cup of the marinade from the first bag. Shake to combine well. Add chicken breasts to the bag and seal well. Place bag on a plate and place in the refrigerator for 1-8 hours.
- Seal the first bag, with the bulk of the marinade, and place in the refrigerator along with the bag of chicken.
- Heat a drizzle of olive oil in a large non-stick skillet over MED heat. Add chicken breasts, a few at a time so as to not crowd the pan, and cook for about 4-5 minutes on one side, then another 4-5 minutes on the second side. This may vary based on how thick your chicken breasts are.
- Set chicken aside to rest for 5-10 minutes, then dice into bite-sized pieces.
- MAKE THE PEANUT SAUCE:
- Pour the bag of reserved marinade into a saucepan and heat over MED heat.
- Add cornstarch, sriracha, and coconut milk and whisk vigorously to combine. Bring mixture to a boil, then reduce heat to LOW and simmer for 1-2 minutes until sauce has thickened slightly.
- Remove from heat and stir in peanut butter and lime juice.
- Set aside.
- MAKE THE QUESADILLAS:
- Place one tortillas on a large cutting board and sprinkle half the tortilla with shredded cheese. Top the cheese with diced chicken, carrots, green onions, and a sprinkle of chopped peanuts. Top with a sprinkle of a little more cheese.
- Fold the empty side of the tortilla over the prepared side to create a half moon shape.
- Spray a non-stick skillet with a little cooking spray and heat over MED to MED-LOW (depending on how hot your stovetop gets).
- Carefully place the quesadilla in the skillet and cook for 1-2 minutes, or until bottom is a golden brown and cheese is starting to melt some.
- Use a wide spatula to flip the quesadilla over and cook another minute.
- Remove to the cutting board and slice into three triangles.
- TO SERVE:
- Drizzle quesadillas with peanut sauce and sprinkle with chopped cilantro, green onions, peanuts, Thai chiles (if using), and red cabbage.
Notes
- Quesadillas can be made with leftover chicken from another meal if desired.2. If you'd prefer, serve quesadillas with the Thai peanut sauce on the side.3. Recipe adapted from Carlsbad Cravings
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User Reviews
Overall Rating
5
2 reviews
Excellent
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