Most of the time when I think of quesadillas I think of an appetizer or kids meal. I really liked branching out trying this yummy recipe. We really loved the spicy peanut sauce and I really think it made the dish. Such a great weeknight meal.

Spicy Peanut Chicken Quesadillas
(Adapted from Closet Cooking)

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1 (10 inch) tortilla
1/4 cup monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/4 cup warm, cooked, shredded chicken
2 tablespoons spicy peanut sauce
1 green onion, sliced
1 tablespoon cilantro, torn

Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, then top with the chicken, peanut sauce, green onion and cilantro and finally the remaining cheese.

Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Serve garnished with more peanut sauce, chopped peanuts, green onions and cilantro.

Thai Spicy Peanut Sauce
(Adapted from Closet Cooking)

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1 tablespoon peanut oil*
1 tablespoon red curry paste
1/4 cup peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons palm sugar (or brown sugar)
1 tablespoon chili sauce such as sriracha (or to taste)
2 tablespoons peanuts roasted and chopped

Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.

Add everything else and simmer to thicken it a bit, about 2-3 minutes.

Note: Instead of using peanut oil, use the thicker coconut ‘cream’ from the top of the can of coconut milk.

Note: Use enough coconut milk to get the sauce to the desire consistency; 1/2 cup is perfect for a thicker dipping sauce and 1 cup is good for a thinner more dressing like sauce.

Note: You may want to start with less fish sauce and build up to your preferred balance of salty, sweet, sour and spicy where the fish sauce is adding the saltiness.

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