In my time as a military spouse, I’ve come to the conclusion that us spouses come in 2 varieties when it comes to facing short separations.

First up, you’ve got your spouse that dreads the separation from the moment she hears about it. At any given moment she can tell you exactly how many hours until he returns. Daily Facebook posts proclaiming how much she misses and/or loves her husband may happen.

Then there’s the other variety.

The ones that use the separation as sort of a “vacation” from real life. They only do laundry once a week since there are no PTs to wash every night, they cook whatever they want, and they might even buy zebra print trashcans for their bathrooms just because their husbands aren’t there to say no.

I’m in the 2nd group. Although I’m sure my husband wishes I was in the first because we now have animal print in every room of our house. Every room.

I made these quesadillas when my husband was gone last week. Peanut sauce is number 1 on the (very short) list of foods he refuses to eat so I’ve been waiting and waiting to give these a try and they were worth the wait. I don’t love peanut sauce and I kind of hate bean sprouts but for some reason this recipe called to me and I’m so glad it did.

All the flavors and textures just worked in this. The super crisp bean sprouts were the perfect contrast to the creamy mozzarella and all the peanut sauce I used for dipping. Since I made these originally, I’ve done it a few more times without the chicken and it’s every bit as delicious. You could also do tofu, thinly sliced beef, whatever you want!

(Peanut sauce is available in just about every grocery store, in the Asian foods section. I know Target also has one in their Archer Farms brand. Or you could make your own! There are tons of recipes out there.)

2 from 1 vote
Thai Chicken Quesadillas
  • flour tortillas
  • peanut sauce store-bought or homemade
  • cooked and shredded chicken
  • green onions thinly sliced
  • carrots thinly sliced
  • bean sprouts
  • mozzarella cheese shredded
  • salted peanuts
  • fresh cilantro
  1. Lay out one tortilla on a flat working surface, and spread with desired amount of peanut sauce. Sprinkle with the chicken, green onions, carrots, bean sprouts, mozzarella, peanuts and cilantro. Drizzle a bit more peanut sauce on top. Place another tortilla on top and gently press together so it doesn’t fall apart on you.
  2. Heat a skillet or grill pan over medium-high heat. Gently transfer tortilla to the pan. Cook for about 2 minutes, and then carefully flip over and cook for another 2 minutes (or until tortilla begins to brown and cheese is melted).



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