Print Recipe

Thai Chicken Quesadillas with Spicy
Peanut Sauce and Mango Salsa


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

Mango Salsa


  1. Prepare Spicy Peanut Sauce. Combine garlic and ginger in the small bowl of a food processor, and pulse until chopped fine.
  2. Add the remaining ingredients and process until creamy. Check seasonings and readjust per your taste. For a thinner sauce, add water by the teaspoonsful until the desired consistency is reached.
  3. Caramelize 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.
  4. Mix in scallions and set aside.
  5. Shred chicken breasts and place in medium size bowl.
  6. Add enough peanut sauce to coat.
  7. Add cilantro and mix lightly.
  8. Prepare quesadillas: In a large, heavy skillet, heat 1 tablespoon of oil over medium heat until hot.
  9. Add one tortilla and immediately mound 2 ounces jack cheese, 1/4 portion of chicken mixture and 1/4 portion of caramelized onions.
  10. 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.
  11. Remove from pan when cheese has melted.
  12. Keep warm in 200 degrees F oven on a large baking sheet until the last quesadilla is finished.
  13. Serve with Mango Salsa and a crisp green salad with a simple vinaigrette.
  14. Mango Salsa: Combine all ingredients gently in a bowl. Taste and adjust seasonings.
  15. Refrigerate at least 3 hours prior to serving, or overnight.

Yield: Approximately 1 1/2 cups salsa; approximately 1 cup peanut sauce

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