Tried these out for dinner this week. They were pretty yummy. The sauce had quite a bite to it so that made it even better. These were supper messy though, stuff kept falling out of them but oh well. Still good. This recipe makes 2 quesadillas.
- 1-2 boneless, skinless chicken breasts, cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1 1/2 tablespoons olive oil
- 1/2 sweet onion, diced
- 2/3 cups shredded cabbage
- 1/3 cup chopped carrots
- 1 garlic clove, minced
- about 1/2 bunch of cilantro, or however much you like
- 1 cup freshly grated pepper jack cheese
- 4 whole wheat tortillas
Heat a large skillet oven medium-high heat and add olive oil. Season chicken with salt, pepper and cumin, then add to the skillet and cook until browned on all sides, about 5-6 minutes. Remove chicken and set on a place, then add remaining olive oil with onion, cabbage, carrots and garlic. Stir to coat and cook until slightly wilted but still crunchy, about 3-4 minutes. Remove and add to the plate with the chicken.
Using the same skillet, lay one tortilla down. To assemble the quesadillas, add a layer of cheese, half of the chicken mixture, sprinkle with cilantro and about 2-3 tablespoons of the Thai sauce, then cover with a bit more cheese. Place the second tortilla on top and cook until browned and crisp, and cheese is melted. Flip and cook until golden on the other side. Repeat with the second quesadilla.
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup canned coconut milk
- 3 tablespoons brown sugar
- 3 garlic cloves, pressed or finely minced
- 1 tablespoon creamy peanut butter
- 1 teaspoon ground ginger
- 1 lime, juiced
- 1/2 tablespoon soy sauce
Combine chili sauce, vinegar, coconut milk, brown sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking with a fork until combined. Heat over medium heat until mixture comes to a bubble, let boil for 1 minute then reduce to low and let simmer for another 2-3 minutes. Set aside and let cool.
Use remaining sauce in little bowls for dipping.