Get ready to embark on a culinary adventure that combines the best of Thai and Mexican cuisines in one mouthwatering dish! These Thai Quesadillas with Grilled Chicken are about to revolutionize your dinner routine, offering a perfect fusion of zesty peanut sauce, tender chicken, and crispy tortillas that will have everyone at the table begging for seconds. Imagine the tantalizing aroma of perfectly grilled chicken mingling with the rich, creamy Thai peanut sauce, all wrapped in a golden, crispy tortilla – it's a flavor explosion you won't want to miss!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups cooked, shredded grilled chicken
- 1 cup shredded cheese
- 1/2 cup Thai peanut sauce
- 4 large tortillas
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
Instructions
- Begin by gathering all the ingredients: 2 cups of cooked, shredded grilled chicken, 1 cup of shredded cheese, 1/2 cup of Thai peanut sauce, 4 large tortillas, 1/2 cup of sliced green onions, and 1/4 cup of chopped cilantro.
- In a mixing bowl, combine the shredded grilled chicken with the Thai peanut sauce. Stir well until the chicken is evenly coated with the sauce.
- Next, take one tortilla and lay it flat on a clean surface. Sprinkle about 1/4 cup of shredded cheese evenly over half of the tortilla.
- On top of the cheese, add a generous portion of the chicken and peanut sauce mixture, followed by a sprinkle of sliced green onions and chopped cilantro.
- Fold the tortilla in half, covering the filling to create a half-moon shape. Press down gently to secure the filling inside.
- Repeat the process with the remaining tortillas, cheese, chicken mixture, green onions, and cilantro.
- Heat a large skillet over medium heat. Once hot, add a little cooking oil or cooking spray to prevent sticking.
- Carefully place the filled tortilla in the skillet. Cook for about 3-4 minutes on one side, or until it is golden brown and crispy.
- Using a spatula, carefully flip the quesadilla over and cook for an additional 3-4 minutes on the other side until it is also golden brown and the cheese has melted.
- Once cooked, remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges.
- Serve the Thai quesadillas warm with additional Thai peanut sauce on the side for dipping, and garnish with extra sliced green onions and cilantro if desired.
Tips
- Prep is Key: Make sure your chicken is thoroughly cooked and shredded before starting. Using leftover grilled chicken can save you time.
- Sauce Matters: Use a high-quality Thai peanut sauce for the most authentic and delicious flavor. Homemade is great, but a good store-bought version works perfectly too.
- Cheese Tip: Use a melting cheese like monterey jack or a blend of cheeses for the best gooey texture.
- Cooking Technique: Use medium heat to ensure a crispy exterior without burning the tortilla. A non-stick skillet or well-seasoned cast-iron pan works best.
- Don't Overstuff: While it's tempting to add lots of filling, too much can make your quesadilla difficult to flip and prone to falling apart.
- Serve Immediately: These quesadillas are best enjoyed hot and crispy right out of the pan. Have your serving plates ready!
- Extra Flavor Boost: Consider adding some thinly sliced red chili or a sprinkle of crushed peanuts for additional texture and flavor.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
