Recipe courtesy of Heidi Sivers Boyce
Nathan's Chunky Chicken Quesadilla
Total:
21 min
Active:
15 min
Yield:
4 adult servings, 6 child servings
Level:
Easy
Total:
21 min
Active:
15 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.

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