Recipe courtesy of Heidi Sivers Boyce

Nathan's Chunky Chicken Quesadilla

Name: Nathan's Chunky Chicken Quesadilla
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H21M0.000S
Yield: 4 adult servings, 6 child servings
Cuisine: mexican
Ingredients: 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; 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

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Level: Easy
Total: 21 min

Prep: 15 min
Cook: 6 min

Yield: 4 adult servings, 6 child servings

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Ingredients

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.