Thai Chicken Quesadillas with Spicy Peanut Sauce and Mango Salsa
Ingredients:
Spicy Peanut Sauce
4 chicken breasts, poached, roasted, or grilled
8 ounces jack cheese, shredded
8 ounces gouda cheese, shredded
1 cup scallions, finely chopped
2 red onions, sliced thin
1 tbsp butter
1 tbsp olive oil
1/2 cup fresh cilantro, chopped
8 flour tortillas
Canola oil
Preparation:
Prepare Spicy Peanut Sauce
Ingredients:
3 cloves garlic
1 Tb ginger, sliced thin
1 tsp red pepper flakes
3 tbsp Hoisin sauce
1 tbsp brown sugar
1 tbsp rice vinegar
2 tbsp soy sauce
1 tsp nam pla (Thai fish sauce can be omitted)
2 tbsp sesame oil
3 tbsp canola oil
2 tbsp water
Preparation:
Combine garlic and ginger in the small bowl of a food processor, and pulse until
chopped fine.
Add the remaining ingredients and process until creamy.
Check seasonings and readjust per your taste.
For a thinner sauce, add water by the tsp until the desired consistency is
reached.
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Caramelise Onions:
Melt butter in a large sauté pan in a large, heavy skillet over medium-high heat.
Add onions and cook until golden brown, approximately 20 minutes.
Mix in scallions and set aside.
Shred chicken breasts and place in medium sized bowl.
Add enough peanut sauce to coat.
Add cilantro and mix lightly.
Prepare quesadillas:
In a large, heavy skillet, heat 1 Tbsp of oil over medium heat until hot.
Add one tortilla and immediately mound 2 ounces jack cheese, 1/4 portion of
chicken mixture and 1/4 portion of caramelised onions.
Add 2 ounces of Gouda cheese and top with second tortilla.
With a spatula, check the bottom tortilla and when crisp and golden brown, flip
carefully.
Remove from pan when cheese has melted. Keep warm in 200-degree oven on
a large baking sheet until the last quesadilla is finished.
Serve with Mango Salsa and a crisp green salad with a simple vinaigrette.
For your Mango Salsa:
Ingredients:
2 ripe mangos, diced
1/2 red onion, diced
1 ripe tomato, seeded and diced
1/4 cup fresh coriander, finely chopped
2 tbsp lime juice
1 tbsp sugar
1 tsp salt
1 tsp freshly ground pepper
Preparation:
Combine all ingredients gently in a bowl.
Taste and adjust seasonings.
Refrigerate at least 3 hours prior to serving, or overnight.
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