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.
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