Here’s another great quick and easy lunch/dinner idea. Flour tortillas packed with shredded chicken, lots of blended cheese, green onion, and my new favorite obsession- peanut sauce. Peanut sauce is made from peanut butter, which of course is always welcome at my table. It’s blended with soy sauce, ginger, garlic, and lime juice, and becomes this magic pourable peanut butter. It’s usually not too hard to find near the soy sauce at most grocery stores. This loaded tortillas are hearty, filling, and have all those flavors that you love about a cheesy chicken quesadilla. Throw everything together in a pan, heat for a minute on each side, and there’s lunch!
Cook up a couple of chicken breasts in the oven for about 35 minutes at 350. Let them cool slightly and shred in an electric mixer fitted with a paddle attachment (or with 2 forks).
Place one tortilla in a 10 inch nonstick pan heated over medium heat. Sprinkle about 1/4 cup of colby and cheddar cheese over half the tortilla. If you can’t find a colby-cheddar cheese mix, just use 1/8 cup of each, or the best Mexican blend you can find.
Top with 1/4 cup of shredded chicken and 1 tablespoon peanut sauce (or as much as you like).
Chop up the scallions and sprinkle 1-2 tablespoons over the chicken. This will give the quesadillas a little crunch.
Sprinkle with another 1/4 cup of cheese. Fold the tortilla in half covering the filling and cook until the quesadilla is golden on both sides and cheese is melted, about 1-2 minutes per side. Repeat with the remaining ingredients. This recipe should yield 8 quesadillas.
Serve garnished with more peanut sauce, green onions, and optional lime.