Thai Chicken Quesadilla

2018-05-10

Ingredients:

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

Method

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.

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