Recipe courtesy of Lucha Libre Taco Shop
Show: Eat St.
Episode: Rule Brittania
Print
All Thai'd up Quesadilla
Total:
1 hr 30 min
Active:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup bitter orange juice
  • 1 teaspoon dried Mexican oregano 
  • 1 teaspoon ground cumin 
  • 2 cloves garlic, minced 
  • 2 tablespoons vegetable oil 
  • Kosher salt and freshly ground black pepper
  • 1 pound chicken breasts, cut into 1/4-inch strips 
  • 2 serrano peppers, thinly sliced 
  • 1 red onion, thinly sliced 
  • Four 8-inch flour tortillas, preferably fresh from a bakery 
  • 2 cups grated Monterey Jack cheese 
  • 1/2 cup sweet Thai chili sauce 
  • Tortilla chips, for serving
  • Homemade or store-bought salsa, for serving

Directions

Combine the orange juice, oregano, cumin and garlic in a medium bowl. Slowly whisk in 1 tablespoon of the vegetable oil and season with salt and pepper. Add the chicken and marinate in the refrigerator for at least 30 minutes and up to 1 hour. Remove the chicken from the marinade, allowing the excess to drain off, and transfer to a plate.

Heat a large skillet over medium-high heat; add 2 teaspoons of the vegetable oil. Add the chicken, sprinkle with salt and pepper and cook until lightly browned and cooked through, about 5 minutes. Transfer the chicken to a plate and, to the same skillet, add the peppers and onions. Season with salt and pepper and cook, stirring occasionally, until the onions begin to caramelize and the peppers have softened, 10 to 12 minutes. Transfer to a plate and set aside in a warm place.

Heat the remaining teaspoon of vegetable oil in a medium skillet over medium heat. Add 1 of the tortillas, top with 1/2 cup of the cheese and cook until the cheese is partially melted, 2 to 3 minutes. Top with one-quarter of the chicken, one-quarter of the peppers and onions and 2 tablespoons of the sweet Thai chili sauce. Fold the tortilla in half, turn the heat up to medium high and cook until golden brown and toasted, about 2 minutes per side. Repeat with the remaining tortillas. Cut the quesadillas in half and serve with chips and salsa on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Easy Chicken-Mushroom Quesadillas

Recipe courtesy of Ellie Krieger

Buffalo Chicken Cheesesteak Sub

Recipe courtesy of White House Sub Shop

Grilled Chicken Quesadillas

Recipe courtesy of Joseph Simmons

Nathan's Chunky Chicken Quesadilla

Recipe courtesy of Heidi Sivers Boyce

Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese

Recipe courtesy of Bobby Flay

Fried Chicken

Recipe courtesy of Superba Snack Bar

Jerk Chicken Sliders with Pineapple Cilantro Slaw

Recipe courtesy of Braizen

Buffalo Wings

Recipe courtesy of Judy Joo

Curry Chicken Roti

Recipe courtesy of Gloria's Caribbean Cuisine

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here