Thai Quesadillas With Grilled Chicken

You know the feeling…. the one where you made the effort to plan well thought out meals for the week, made your grocery list and then find out the grocery store doesn’t have one of the ingredients you so desperately needed for that new recipe!  This happens to me fairly often actually.  Living in Portland, OR I could likely find whatever ingredient I needed by going to one of the many choices I have for markets around here.  However, as a busy mom, that is not always practical, so like most of the world I just make do and find a substitute if I can.

Tonight’s recipe called for red chili peppers.  I’ve seen them, and even bought them before, but apparently it wasn’t at my main store.  In the past I have just substituted serranos or even jalapenos, but I just felt like it wasn’t enough for some reason.  Maybe I just wanted more color… forgetting that it would be blended up anyway.  Anyway, for some reason unbeknownst to me I grabbed some habaneros….. if you know much about peppers you know they are HOT.  I apparently wasn’t think about that, and was surprised to find out they are more like doubling up on your jalapenos.  OOPS.  Too late, I decided to just go with them, and use less than the recipe called for.  Like a good chef I tested a piece before I put it in there…. yep, definitely hot lol.  It worked out though, as the rest of the ingredients in the sauce mellowed it out nicely and it really wasn’t hot at all.  My husband would have liked it hotter, but I like it where you can taste the heat at certain points but not be overwhelmed by it so it was great for me.

The dish in it’s entirety was AWESOME!  Great Thai flavors for sure, and a nice combination of textures with the bit of crunch from the peanuts and carrots.  Everything comes together very quickly, and even more so if, like me, you opt to use rotisserie chicken.  Why not take a shortcut when you can?!  I did taste my sauce after first mixing it and decided to add a bit more of the more acidic ingredients (vinegar and lime juice) because it was almost too peanut buttery still.  I also threw in some lime zest…. no sense in wasting it!  I used about 1.5 T of the sriracha.

Having a child with peanut allergies (obviously  he doesn’t eat things like this lol), means extra work.  I am not a minimalist cook, and use a lot of dishes/surfaces to create my masterpieces.  Especially if I am blogging the dish and want it to look as good as it tastes as there are sometimes extra steps to ensure that.  This means peanuts of some form likely touch MANY surfaces in my kitchen before I am done.  That means EXTRA cleaning up after it’s all done, and definitely not being able to take the lazy approach and swear to myself I will get it later.  But a great Thai dish with a peanut sauce is ALWAYS worth it for me!  Such a fantastic blend of flavors!  If you have never tried it, I suggest you dive right in and make this dish ASAP!

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Thai Quesadillas With Grilled Chicken

Ingredients :

  • 1 boneless, skinless chicken breast (I used about 8oz shredded rotisserie chicken)
  • 2 carrots, cut into matchsticks
  • 1/2 onion, sliced
  • 2 T. cilantro, chopped
  • 2 T. peanuts, crushed
  • 4 oz. Monterey Jack cheese, shredded (I used about like 6 oz)
  • 4 (10″) flour tortillas
  • 1/3 cup + peanut sauce (below)
  • salt and pepper to taste
  • cooking spray
  • cilantro for garnish

Sauce Ingredients :

  • 1/4 cup creamy peanut butter
  • 1/2 tsp. garlic, minced
  • 1/2 tsp. red chili peppers, minced
  • 1/4 tsp. fish sauce
  • 1 T. honey
  • 1 T. soy sauce
  • 1 T. vinegar (I used rice vinegar)
  • 1/2 T. olive oil
  • juice of 1/2 lime (throw in zest too optional)
  • 2 T. water
  • 1-2 T. sriracha

Directions :

  1. To make chicken, preheat an indoor grill over medium-high heat. Season the chicken breast with salt and pepper and place on the hot grill. Grill each side until cooked through and the juices run clear, about 4 minutes per side. Once cooked, remove the chicken from the grill and allow it to rest.
  2. While the chicken is resting, prepare the peanut sauce. Add all of the ingredients to a blender and pulse until smooth. Add additional Sriracha for a spicier sauce. Set aside.
  3. Heat a skillet over medium-high heat. Spray with a little cooking spray and add the onions. Cook until the onions start to soften, then add the carrots.  Add salt and pepper to taste.  Cook for an additional minute, then remove from heat. Set aside.
  4. Cut the chicken into strips against the grain. Toss the strips with about ¼ to ⅓ cup of peanut sauce. Reserve the remaining sauce for drizzling.
  5. Assemble the quesadillas by topping a tortilla with half of the chicken in peanut sauce, onions, carrots, cilantro, and cheese. Top with a second tortilla. Place the tortilla on a skillet or griddle over medium-high heat. Once the quesadilla is golden on the first side, carefully flip the quesadilla over. Cook until the cheese has completely melted and the second side is golden brown. Repeat with remaining tortillas and fillings.  * a tip for flipping it is to slide it out of the skillet onto a flat surface so you can better get a spatula and hand under it without burning yourself.  This way you can also respray your skillet to ensure better browning on the second side, then just flip it carefully in.
  6. Top the quesadillas with cilantro, crushed peanuts, and a drizzle of the remaining peanut sauce. Serve immediately.

Recipe from That Oven Feelin’

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2 CommentsLeave a comment

  1. wow looks awesome

    • Thanks, it tastes even better than it looks!


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