Thai Peanut Chicken Quesadillas

• Meat

  • 2 lbs Chicken

• Produce

  • 3/4 tsp Basil, dry
  • 1 Carrots
  • 1 Cilantro, fresh
  • 3 cloves Garlic (grated or pressed through a garlic press, fresh
  • 1 1/2 tsp Ginger, fresh
  • 1 Green onions
  • 1/2 Lime, Juice of
  • 1 Peanuts
  • 1 Red cabbage
  • 1 Thai chiles

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Lime juice
  • 1/2 cup Peanut butter, creamy
  • 1 Reserved and un-used marinade
  • 1/4 cup Soy sauce
  • 2 1/2 tsp Sriracha

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 cup Brown sugar, packed
  • 1/2 tsp Cornstarch

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 Burrito-sized flour tortillas

• Drinks

  • 1/3 cup Pineapple juice

• Dairy

  • 1 Monterey jack cheese

• Other

  • 1 3 cup coconut milk (canned or from a carton

Found on thechunkychef.com

Description

Directions

• 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.