thai chick’n quesadilla
- 1 tbspcanola oil
- 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
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.