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Thai Chicken Quesadillas

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Somehow this turned into Asian food week at my place! It all began with a craving for my favorite fresh Vietnamese spring rolls. Then revisited my recipe for egg drop soup, followed by some fried rice. And last but not least…these fantastic quesadillas!!

My original plan was to actually use up the leftover cilantro, bean sprouts, and peanut sauce by making this fantastic Thai Chicken Pizza from Closet Cooking (one of my favorite blogs that you should check out – he’s phenomenal). But when I arrived home late from work, and had about zero interest in making a pizza crust, decided to improvise and turn the recipe into quesadillas.

Suffice it to say…a total success. :)

I don’t know how you can ever go wrong cooking with peanut sauce, but these were absolutely amazing. AND, since I already had some chicken ready to go, they literally just took 15 minutes from start to finish – hooray! Will definitely be revisiting these again soon…

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Thai Chicken Quesadillas

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  • Prep Time: 7 minutes
  • Cook Time: 8 minutes
  • Total Time: 15 minutes
  • Yield: 2 large quesadillas 1x


A quick and easy dinner with a Thai twist!


  • 2 tortillas (I used whole wheat)
  • 2 Tbsp. peanut sauce, homemade or store-bought
  • 1/4 cup cooked chicken, torn into bite-sized pieces
  • 1 green onion, chopped
  • half of a carrot, julienned (optional)
  • small handful bean sprouts
  • 1/2 cup mozzarella cheese, grated
  • 2 Tbsp. peanuts
  • 2 Tbsp. lightly packed fresh cilantro, stems removed
  • 1 Tbsp. butter (optional)


  1. Lay out one tortilla on a flat working surface, and spread with the peanut sauce on top. Then sprinkle with the chicken, green onions, carrots, bean sprouts, mozzarella, peanuts and cilantro. Top with the remaining tortilla and gently press together.
  2. Either in a skillet or grill pan, melt the butter and then add the quesadilla. Cook for about 2 minutes, and then carefully flip over and cook for another 2 minutes (or until tortilla begins to brown and cheese is melted).
  3. OR, feel free to lay the quesadilla out on a cookie sheet, and bake in a 375 degree oven until the cheese is melted. (This is helpful for doing multiple quesadillas at a time!)


Adapted from Closet Cooking

Ali’s Tip:

If you want to give these some extra flavor, try marinating your chicken before cooking in some soy sauce and rice wine vinegar.

These would also be terrific with shrimp, steak, pork, or just vegetarian!!

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10 comments on “Thai Chicken Quesadillas”

  1. Hi Ali, These look fresh and fantastic – a perfect dinner idea, and I can’t wait to try it – Thanks for sharing! Also, what kind of camera do you use, if you don’t mind me asking?

  2. The quesadilla version sounds great as well! I have had Thai style quesadillas on my to try list for a while now.

  3. Anyone have some suggestions on how to get some spice to this recipe? What do thai restaurants do when they kick it up a notch? I am a novice when it come to Thai.

  4. Different recipes (or storebought brands) for peanut sauce can definitely vary significantly in heat. If you’re looking to kick it up, I’d add in some Thai chili sauce (or paste) available in just about any grocery store. Or Sriracha – yum. :)

  5. I love the idea of Thai quesadillas, and it’s awesome they came together so quickly!

  6. i love thai anything and am a firm believer that anything in quesadilla form tastes good! can’t wait to try this!

  7. Hi Kim! We like Mission or La Banderita. We hope you enjoy these!

  8. Love this recipe, quesadillas are the best. Thanks simon.