Thai Chicken Quesadillas
Jul 10 '00
This recipe is adapted from one of those swanky California Thai Chicken pizza recipes that are all the rage. I’ve simplified it, omitting what I consider to be needless ingredients, into a meal that’s not only delicious, but fast & easy to prepare.
(I prefer this dish quesadilla-style because pizza dough is too chewy and overbearingly bland for these flavors. You may be different – if so, try this on prepared pizza dough rather than tortillas.)
¼ cup peanut butter
¼ cup honey
2 tbs. teriyaki sauce (I like Kim’s Gourmet, a health-food store product, but I once met Kim in person, so her sauces may only be available locally)
2 tbs. Lee Kum Kee hoisin sauce
1 tbs. Dynasty sesame oil
1 clove garlic, minced
2 – 4 tortillas
2 green onions, sliced (optional)
Tyson Time Trimmers chicken breast strips (cooked, frozen)
¼ to ½ cup mozzarella cheese
(Except for the Kim’s Gourmet teriyaki, all the brands listed are available at regular grocery stores.)
Over medium heat, bring peanut butter, honey, hoisin, sesame oil, teriyaki and garlic to a boil (we’ll call this the “sauce”). Remove from heat. Spread sauce (you don’t need to let it cool) on a tortilla and place chicken strips (they can be frozen or thawed) evenly on the tortilla. Sprinkle a generous amount of mozzarella and add sliced green onion, if desired. Spread more sauce on a second tortilla and place it, sauce side down, on top of the first. Bake on a pizza stone (optional) at 350 degrees for 10 – 15 minutes or until top tortilla is browned.
If you’re eating alone, use just one tortilla and fold it over before baking. For a family, make two quesadillas and cut each one into 6 triangles. Use any remaining sauce for dipping (to make more than 2 quesadillas, double the sauce recipe). Enjoy!
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