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Satay chicken quesadillas

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 1/2 tablespoons Alfa One rice bran oil
  • 650g chicken thigh fillets, trimmed, thinly sliced
  • 1 small red onion, halved, thinly sliced
  • 1 cup Thai satay sauce
  • 50g baby spinach, chopped
  • 1/4 cup chopped fresh coriander
  • 8 flour tortillas
  • Fresh coriander sprigs, to serve


  • 1
    Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until browned. Add onion. Cook, stirring, for 2 minutes or until softened. Add sauce. Cook for 3 minutes or until heated through. Remove from heat. Stir in spinach and coriander.
  • 2
    Heat tortillas following packet directions. Place 1 tortilla on a board. Spoon 1/8 chicken mixture along one side. Fold to form a semi-circle. Repeat with remaining tortillas and chicken mixture.
  • 3
    Clean and dry pan. Heat remaining oil in pan over medium-high heat. Cook quesadillas, in batches, for 1 to 2 minutes each side or until golden and crisp. Serve with coriander.

Source: taste.com.au


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