Chicken Quesadilla

 Two stacks of chicken quesadilla with a bottle of Nam Prik Chili Sauce in the back

Simple, yet oh-so-mouth-watering. Who can resist a nice warm, freshly made quesadilla? Not only is this recipe super easy and fast, it's great finger food for those binge watching sessions or extended video gaming hours.

Let's be real here, my quesadilla "recipe" used to be this: tortilla, a whole bunch of cheese, tortilla. Literally just a plain ol' grilled cheese sandwich, except made with flour tortillas instead of bread slices. I've since up my cooking game quite a bit and added some fanciness into my quesadilla. Lo and behold my upgraded chicken quesadilla recipe!


SECRET TO A DELICIOUS DISH  At first, I never thought Nam Prik could ever pair well with cheese. That is until my pregnant friend gobbled down a whole bunch of cheese cubes doused with our chili sauce. So of course, the secret here is the surprisingly delectable match between Nam Prik Chili Sauce and the cheese of your choice (I use the pre-shredded three cheese blend from Costco).

Another secret to this recipe is that I velvet the chicken before I cook it to keep the meat juicy and tender. Velveting is a technique used in many Chinese restaurant when stir frying chicken to give it that soft and supple texture, not the rubbery, dry meat you and I seem to get when we stir fry our chicken. Basically adding some oil and cornstarch right before does the trick. See recipe instructions below.


Two stacks of freshly cooked chicken quesadilla with a sauce dish of Nam Prik Chili Sauce


Close up of a stack of chicken quesadilla


Two stacks of chicken quesadilla with a bottle of Nam Prik Chili Sauce behind





  • 1 lb boneless, skinless chicken breast cut into small cubes
  • 3 Tbsp Nam Prik Chili Sauce
  • 3 tsp soy sauce
  • Dash of ground pepper and salt
  • 8 - 10 flour tortillas (8 inch)
  • Shredded cheese of your choice
  • 1 cup chopped cilantro
  • 1 red bell peppers, cut into small cubes
  • 2 1/2 tsp cornstarch
  • 1 tsp vegetable oil
Overhead shot of chicken quesadillas and Nam Prik Chili Sauce next to them



  1. Marinade chicken with Nam Prik Chili Sauce, soy sauce, pepper, and salt. Let sit for 10 minutes.
  2. Velvet chicken by mixing in cornstarch and vegetable oil.
  3. Heat up large skillet over medium-high heat and stir fry chicken with bell peppers until chicken is cooked. Set aside.
  4. Layer cheese, cilantro, and cooked chicken onto tortilla. Cook quesadilla over medium heat until cheese is melted and tortilla browned on each side.
  5. Cut and serve!