Recipe courtesy of Luncha Libre.
Directions for: All Thai'd Up Quesadilla
Ingredients
1 lb(s) chicken breast, cut into 1/4-inch strips
1 cup bitter orange juice
2 cloves garlic, minced
1 tsp dried Mexican oregano
1 tsp ground cumin
2 tsp vegetable oil
salt, to taste
1 red onion, thinly sliced
2 serrano peppers, thinly sliced
2 cups Jack cheese, grated
cup sweet Thai chili sauce
4 8-inch flour tortillas, preferably fresh from a bakery
Directions
1. Begin by mixing the orange juice, garlic, oregano and cumin together in a medium sized bowl. Slowly whisk in the oil and season well with salt. Add the chicken and allow to marinate for at least 30 minutes but no more than an hour.
2. After the chicken has marinated remove and allow some of the excess liquid to drain. Heat a large saut pan over a medium high heat and add just enough oil to cover the pan and cook the chicken through (about 5 minutes).
3. Remove the chicken from the pan and add the onions and peppers and more oil if needed and saut until the onions are lightly caramelized. Set onion and pepper mix aside but keep warm.
4. In a clean pan over a medium heat, add a bit of oil or melt a small amount of butter and place the tortilla in the pan. Evenly sprinkle a cup of Jack cheese over the tortilla. Allow the cheese to melt and place some of the chicken, onions and peppers and about 2 tablespoons of the sweet Thai chili over the quesadilla.
5. Fold the tortilla in half and make sure that it is nicely toasted on both sides and the cheese is completely melted. Cut the quesadilla in half and serve with chips and salsa.
See more: Chicken, Comfort Food, Mexican, Thai