Thai Chicken Quesadillas with Spicy Peanut Sauce and Mango Salsa

Thai Chicken Quesadillas with Spicy Peanut Sauce and Mango Salsa

Posted by Chyrel at 8/4/2001 1:46 pm

Bursting with flavors and colors, you’ll taste surprises at every turn. Be sure to be generous with the peanut sauce in assembling the quesadillas.

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 tablespoon butter
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
8 flour tortillas
Canola oil

Prepare Spicy Peanut Sauce.

3 cloves garlic
1 tablespoon ginger, sliced thin
1 teaspoon red pepper flakes
3 tablespoons hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon nam pla (Thai fish sauce can be omitted)
2 tablespoons sesame oil
3 tablespoons canola oil
2 tablespoons water

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 teaspoonfuls until the desired consistency is reached.

Yield: Approximately 1 cup

Caramelize Onions: Melt butter in a large saut? 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 size bowl. Add enough peanut sauce to coat. Add cilantro and mix lightly.

Prepare quesadillas: In a large, heavy skillet, heat 1 tablespoon 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 caramelized 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 degrees F 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
2 ripe mangos, diced
1/2 red onion, diced
1 ripe tomato, seeded and diced
1/4 cup fresh coriander, finely chopped
2 tablespoons lime juice
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon freshly ground pepper

Combine all ingredients gently in a bowl. Taste and adjust seasonings. Refrigerate at least 3 hours prior to serving, or overnight.

Yield: Approximately 1 1/2 cups salsa