Spicy Chicken Quesadillas

I'm always looking around ways to have spicy foods. I think it's a family trait since most of my family loves hot sauce, hot peppers, and the like. Since I had left over chicken strips from my previous dish (Grilled Chicken and Spinach Salad) I made a few days ago, I wanted to hurry up and use the chicken before it went rancid. On top of that I saw a really great recipe using ginger and thai flavored items. So I chose to head to the food market to get a few items like the fresh parsley, red pepper and tortillas. 

This dish needs to be prepped the day before if you are like me and want your chicken to be tender, not rough. So I prepared a marinade the night before and allowed it to soak over night then, I prepared my dish. 

Yes, this is a non traditional Memorial Weekend dish but I went to a BBQ last night that was really great (Thanks Kim!). 

Spicy Chicken Quesadillas 

Chicken strips (chicken breast can be used, but thinly sliced) 

low sodium soy sauce

1 lemon 

1 lime 

1/2 of a fresh red pepper

1/2 of a raw onion 

1 tsp of ginger root 

1 tablespoon of Srirachi chili sauce 

1 tsp of red wine vinegar 

1 tsp of black pepper 

1 tsp  of dry mustard 

Fresh parsley or cilantro 

3 Corn or flour tortillas 

1 tablespoon or shredded  cheese 

1-2 tablespoon of Smart Balance Natural Peanut Butter 

1 tablespoon Canola Oil (I used an Omega 3, 6, 9 blend) 

For the Marinade: 

fresh lemons or lemon juice 

low sodium soy sauce 

red wine vinegar 

dry mustard 

black pepper (1tsp) 

thinly sliced chicken strips 

Preparing the marinade: 

In a bowl, place all ingredients, mixing it and then adding the  chicken strips to it. Let it sit for at least four hours or over night, whichever works for you. 

Preparing the Quesadillas: 

Take the chicken strips from the marinade -- and cook in canola oil. Add chopped garlic, ginger root, and onions. Let it cook down, then add small strips of the red pepper and orange pepper if desired. Add a small amount of garlic powder (if necessary). In a seperate pot, place the peanut butter, a dab of canola oil, small pieces of red pepper and srirachi chili pepper. Squeeze fresh limes into the sauce or use lime juice. Cook for 1-4 minutes, watch it carefully as it can and will burn if you don't monitor it.  After the spicy peanut sauce cooks, turn off and allow it to cool down while you finish the Quesadillas. After the chicken strips have cooked down, transfer to the tortillas and add cheese in the middle of the tortilla, fold it, then cook on low heat for 5-6 minutes. After the cheese has melted, transfer to a plate and drizzle the spicy peanut sauce over the tortillas. Serve with a small salad. 

Safety tips: 

Make sure to wash your hands, especially since you are  handling meat. Wash all veggies as well.  

Leftover Marinade: 

use with chicken, seafood or tofu for another dish. 

This dish can make up to four tortillas. I only ate one and saved the rest for lunch or later in the week. I think because the peanut butter is filling. Also you can use crushed peanuts for the sauce but I did not. 

Enjoy, 

Pamela O.