Thai Chicken Quesadilla



For the quesadilla:
4 pcs. chicken breast, grilled & chopped roughly
4 pcs. flour tortilla
½ cup Monterey Jack cheese, grated
½ cup gouda cheese, salted

For the spicy peanut sauce:
1 onion (small), chopped
2 cloves garlic, chopped
1 tbsp. lemongrass, chopped
6 tbsps. peanut butter or roasted peanuts
1 tsp. salt
2 tsps. black pepper
1 tbsp. fish sauce
1 tsp. sugar
250 ml. coconut milk
1 tbsp. vegetable oil
2 tbsps. water
3 pcs. chili, chopped


Step 1

In a saute pan, saute onions and leeks in olive oil and butter until caramelized; set aside. In a food processor, make a paste out of onion, garlic, lemongrass, peanut, chili, sugar and fish sauce. Fry paste in a saucepan with vegetable oil then add coconut milk. Stir well and simmer for a few minutes until sauce is thickened.

Step 2

Place cooked chicken in a saucepan and carefully coat with sauce. In a plate, lay flour tortilla, spread chicken mixture and top with caramelized onions and cheese. Fold. Grill both sides until it becomes crisp/ lightly brown then cut into serving pieces. Makes 4 servings.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Deep-fried Crispy Chicken Served with Homemade Sauce

  • Soy-Braised Organic Chicken

  • Chicken Parcels

  • Grilled Chicken Teriyaki with Roasted Garlic

  • Double-Cooked Chicken In Screwpine Leaves