If you’ve been following That Oven Feelin’, I’m sure you know about my obsession with my Thai Peanut Dressing. I’ll put it on pretty much anything and eat it multiple times a week. Over the past week, I thought about using it for a little Thai and Mexican fusion. This Thai Quesadilla didn’t disappoint.
The quesadilla is filled with grilled chicken, peanut sauce, onions, carrots, cilantro, and cheese.
Lots and lots of cheese.
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Best of all, these quesadillas can be made in about 30 minutes. That’s perfect for a weeknight meal.
You can also use shredded rotisserie chicken to make this recipe even quicker. I love using rotisserie chicken for salads and recipes like this one. Even though cooking chicken doesn’t take long, it’s nice to avoid the hassle and clean-up.
I loved these Thai Quesadillas so much that I made them again for lunch the next day using the leftover chicken and peanut sauce. Next time, I may even add a little rice and make it into a Thai Burrito.
