Nathan's Chunky Chicken Quesadilla
- 4 large whole-wheat tortillas
- 2 cups shredded Cheddar
- 1 Granny Smith apple, diced
- 1 red onion, diced
- 2 1/4 cups cooked and sliced chicken or veggie chicken
- 3/4 cup Peanut Sauce, recipe follows
- Sour cream, for garnish
- Peanut Sauce:
- 1 cup peanut butter
- 3/4 cup hot water
- 1/8 cup molasses
- 1 teaspoon soy sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
Preheat grill or grill pan.
Place tortillas on a cutting board. On half of each tortilla place the cheese, apple, onion, and chicken. Fold the top half of the tortilla over and place on the grill. Grill for 2 to 3 minutes on each side until the cheese has melted and the filling is warm. Cut each quesadilla into 4 triangles. Garnish with Peanut Sauce and sour cream.Peanut Sauce:
In a mixing bowl, whisk together all ingredients until smooth. Store leftover peanut sauce in an airtight container in the refrigerator for up to 1 week.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Heidi Sivers Boyce
Recipe courtesy of Bobby Flay