Welcome to another installment of my easy holiday go-to recipes.
This is my little made-up series — the kind I invent at midnight while sneaking a cookie in bed. Worth the crumbs, though.
I’d have more time for clever series titles if I didn’t spend my evenings watching Friends reruns. Yes, I’m still watching them — and no, I don’t regret it. I keep telling myself each episode might reveal something new, or I might rediscover a look I think is stylish until I remember it’s a decade or more old.
Story of my life. If anyone wants to be my personal stylist, I’ll pay you in tacos.
Remember the Thai chicken enchiladas I made earlier? They were a little unexpected but became one of the most popular recipes on this site. I loved how the flavors turned out, even if the combination sounded a bit odd at first.
For these quesadillas I kept the Thai influence but leaned on pepper jack cheese to bridge the gap between Thai flavors and a cheesy quesadilla. Pepper jack adds a subtle heat that complements the sweet and savory Thai-style sauce better than a mild cheddar would.
I want to be busy all year so I can keep eating food like this.
Thai Chicken Quesadillas
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Ingredients
- 1 boneless skinless chicken breast, cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1 1/2 tablespoons olive oil
- 1/2 sweet onion diced
- 2/3 cups shredded napa cabbage
- 1/3 cup chopped carrots
- 1 garlic clove minced
- 1/3 cup chopped peanuts
- a big bunch of cilantro
- 1 cup freshly grated pepperjack cheese
- 4 whole wheat tortillas
- sauce
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup lite canned coconut milk
- 3 tablespoons brown sugar
- 3 garlic cloves pressed or finely minced
- 1 tablespoon creamy peanut butter
- 1 teaspoon-sized knob of ginger grated
- 1 lime juiced
- 1/2 tablespoon soy sauce
Instructions
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Combine the sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, grated ginger, peanut butter, soy sauce and lime juice in a saucepan. Whisk until smooth. Heat over medium until it comes to a bubble, boil for 1 minute, then reduce to low and simmer for 2–3 minutes. Remove from heat and let cool.
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Heat a large skillet over medium-high and add 1 tablespoon of olive oil. Season the cubed chicken with salt, pepper and cumin. Cook the chicken until browned on all sides, about 5–6 minutes. Remove the chicken to a plate. Add the remaining olive oil to the skillet, then add the diced onion, shredded cabbage, chopped carrots and minced garlic. Stir to coat and cook until slightly wilted but still crisp, about 3–4 minutes. Remove and combine with the chicken on the plate.
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Wipe the skillet (or use an electric griddle) and lay one tortilla down. Use a little cheese on the tortilla edges to act as “glue.” Add a layer of cheese, half the chicken-vegetable mixture, a sprinkle of cilantro and chopped peanuts, and 2–3 tablespoons of the Thai sauce, then top with a bit more cheese. Place a second tortilla on top and cook until the bottom is browned and crisp and the cheese is melted. Flip and cook until the other side is golden. Repeat to make the second quesadilla.
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Slice and serve with the remaining sauce for dipping.
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I appreciate you so much!
Who puts peanuts in quesadillas? Me. Definitely me.