Welcome to another installment of this-is-so-easy-it’s-the-only-thing-I-can-make-during-the-holidays.
It’s my new little faux series. And by faux series I mean series that I made up last night at midnight while I sat in bed eating a cookie. Ew. Crumbs. Ew.
Worth it though.
I’d probably have a lot more time to come up with creative names to my faux series if I didn’t spend the majority of my evenings watching the Friends reruns (yes, I’m still doing this. UGH.) which I swear channels put on just to ruin my life and my productivity and my (lack thereof a) sleep schedule. It’s absolutely pertinent that I watch this episode for the 106th time because it MIGHT end differently or I might catch something new or I might find something that I think is fashionable or cool before remembering it is about 15 years old or something.
Story of my liiiiiife. Can I get a personal stylist here? I’ll pay you in tacos.
Remember when I made thai chicken enchiladas? They were sort of weird but sort of wonderful and have become one of the most popular recipes on this little site where I talk about hoarding lipgloss and being inappropriately obsessed with TV. I was hesitant about those and completely fell head over heels. Even though I just wrote “hells.” Can one become head over “hells?”
Anyway – the quesadillas. I still struggle with the whole thai + cheese thing so I switched it up a bit here and simply used some pepperjack. That way it added a bit of the token heat I get in my favorite thai dishes and didn’t totally destroy it with something like cheddar. Not that cheddar can destroy anything but eh… you know.
All I know is that I want to be busy all year round so I can eat stuff like this.
1 boneless, skinless chicken breast, cut into cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 1/2 tablespoons olive oil
1/2 sweet onion, diced
2/3 cups shredded napa cabbage
1/3 cup chopped carrots
1 garlic clove, minced
1/3 cup chopped peanuts
a big bunch of cilantro
1 cup freshly grated pepperjack cheese
4 whole wheat tortillas
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/4 cup lite canned coconut milk
3 tablespoons brown sugar
3 garlic cloves, pressed or finely minced
1 tablespoon creamy peanut butter
1 teaspoon-sized knob of ginger, grated
1 lime, juiced
1/2 tablespoon soy sauce
Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking with a fork until combined. Heat oven medium heat until mixture comes to a bubble, let boil for 1 minute then reduce to low and let simmer for another 2-3 minutes. Set aside and let cool.
Heat a large skillet oven medium-high heat and add olive oil. Season chicken with salt, pepper and cumin, then add to the skillet and cook until browned on all sides, about 5-6 minutes. Remove chicken and set on a place, then add remaining olive oil with onion, cabbage, carrots and garlic. Stir to coat and cook until slightly wilted but still crunchy, about 3-4 minutes. Remove and add to the plate with the chicken.
Using the same skillet (or an electric griddle), lay one tortilla down. To assemble the quesadillas, I like to take a bit of cheese to use as "glue" on each side. So add a layer of cheese, half of the chicken mixture, sprinkle with cilantro and peanuts, about 2-3 tablespoons of the thai sauce, then cover with a bit more cheese. Place the second tortilla on top and cook until browned and crisp, and cheese is melted. Flip and cool until golden on the other side. Repeat with the second quesadilla.
Serve the remaining sauce for dipping!
[sauce from my one pan sticky thai wings]
Uh, who puts peanuts in quesadillas? Me. Definitely me.