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Thai Chicken Quesadillas

  • 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