Recipe courtesy of Heidi Sivers Boyce

Nathan's Chunky Chicken Quesadilla

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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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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


  1. Preheat grill or grill pan.
  2. 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:

  1. 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.