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Recipe courtesy of Heidi Sivers Boyce

Show: Rachael Ray's Tasty Travels

Episode: Portland, OR

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Total:: 21 min
Prep:: 15 min
Cook:: 6 min

Yield:: 4 adult servings, 6 child servings

Level:: Easy

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.

My Private Notes

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
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