If you’ve been following That Oven Feelin’, I’m sure you know about my obsession with my Thai Peanut Dressing. I’ll put it on pretty much anything and eat it multiple times a week. Over the past week, I thought about using it for a little Thai and Mexican fusion. This Thai Quesadilla didn’t disappoint.
The quesadilla is filled with grilled chicken, peanut sauce, onions, carrots, cilantro, and cheese.
Lots and lots of cheese.
Best of all, these quesadillas can be made in about 30 minutes. That’s perfect for a weeknight meal.
You can also use shredded rotisserie chicken to make this recipe even quicker. I love using rotisserie chicken for salads and recipes like this one. Even though cooking chicken doesn’t take long, it’s nice to avoid the hassle and clean-up.
I loved these Thai Quesadillas so much that I made them again for lunch the next day using the leftover chicken and peanut sauce. Next time, I may even add a little rice and make it into a Thai Burrito.
- 1 boneless, skinless chicken breast
- 2 carrots, cut into matchsticks
- ½ onion, sliced
- 2 tbsp cilantro, chopped
- 4 oz. Monterey Jack cheese, shredded
- 4 (10-inch) flour tortillas
- ⅓ cup peanut sauce (recipe below)
- 2 tbsp peanuts, crushed
- salt and pepper, to taste
- cooking spray
- cilantro, for garnish
- ¼ cup creamy peanut butter
- ½ tsp garlic, minced
- ½ tsp red chili peppers, minced
- ¼ tsp fish sauce
- ½ tbsp olive oil
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp vinegar
- juice of ½ lime
- 2 tbsp water (to thin the sauce)
- 1-2 tbsp Sriracha
- Preheat an indoor grill over medium-high heat. Season the chicken breast with salt and pepper and place on the hot grill. Grill each side until cooked through and the juices run clear, about 4 minutes per side. Once cooked, remove the chicken from the grill and allow it to rest.
- While the chicken is resting, prepare the peanut sauce. Add all of the ingredients to a blender and pulse until smooth. Add additional Sriracha for a spicier sauce. Set aside.
- Heat a skillet over medium-high heat. Spray with a little cooking spray and add the onions. Cook until the onions start to soften, then add the carrots. Cook for an additional minute, then remove from heat. Set aside.
- Cut the chicken into strips against the grain. Toss the strips with about ¼ to ⅓ cup of peanut sauce. Reserve the remaining sauce for drizzling.
- Assemble the quesadillas by topping a tortilla with half of the chicken in peanut sauce, onions, carrots, cilantro, and cheese. Top with a second tortilla. Place the tortilla on a skillet or griddle over medium-high heat. Once the quesadilla is golden on the first side, carefully flip the quesadilla over. Cook until the cheese has completely melted and the second side is golden brown. Repeat with remaining tortillas and fillings.
- Top the quesadillas with cilantro, crushed peanuts, and a drizzle of the remaining peanut sauce. Serve immediately.