thai chick’n quesadilla

thai chick’n quesadilla

yield: serves 4

thai chick’n quesadilla

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  • 1 tbspcanola oil
  • pinchsalt
  • 1 pkgchick'n scallopini
  • 1 tbspginger, grated
  • 1 tsptabasco sauce
  • 2 tbspcreamy peanut butter
  • 1 tbsplow sodium soy sauce
  • 1lime juice freshly squeezed
  • 4flour or wheat tortillas (large size)
  • 1 cupmozzarella cheese (vegan option available)
  • 4 tbspgreen onions, sliced
  • 4 tbsproasted salted peanuts, diced
  • 4 tbspcilantro chopped

thai chick’n quesadilla


Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. Take off heat.

Mix together ginger, hot sauce, peanut butter, soy sauce, and lime juice. Stir into chick’n in pan.

Lay 2 tortillas on the counter and spread half the cheese over tortillas.

Spread chick’n mixture over cheese, sprinkle some green onions, peanuts and cilantro.

Spread remaining cheese over top. Place a tortilla on top. Put one of the filled tortillas into a 10” skillet over medium heat.

Cover and cook for 2 minutes checking frequently until the bottom tortilla is crisp and brown.

Turn-over, cover, and cook 2 minutes more until lightly browned and cheese is melted.

Cut each quesadilla into 4, garnish with green onion and lime wedges.