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Thai-Style Quesadillas & Tacos with Fresh Tortillas

Level up the viral quesadilla hack with Thai flavors! Curry chicken and bell peppers, coconut lime rice, red cabbage and creamy peanut sauce!
Prep Time 20 mins
Cook Time 1 hr
Course Main Course, Snack
Cuisine Mexican, Thai
Servings 8 people


Coconut Lime Rice

  • cups brown rice (rinsed and soaked in water for 30 min)
  • 1 can coconut milk
  • 1 cup water
  • ½ tsp salt
  • 1 lime

Curry Chicken & Bell Peppers

  • 1 lb chicken breast, diced
  • 2 bell peppers, sliced into thin strips
  • 3 Tbsp extra virgin olive oil
  • ¼ tsp ground black pepper
  • ¼ tsp red chili flakes
  • ½ tsp powdered garlic (or 1 tsp minced fresh garlic)
  • ½ tsp powdered ginger (or ½ tsp minced fresh ginger)
  • 2 tsp red Thai curry paste
  • ½ tsp salt

Peanut Sauce

  • cup creamy peanut butter
  • 2 Tbsp soy sauce or Bragg's liquid aminos
  • 2 tsp maple syrup
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 2 Tbsp water

Red Cabbage

  • ½ head red cabbage, sliced

For Cooking the Quesadilla

  • ½ Tbsp butter


Coconut Lime Rice

  • In a small pot, pour in the rice, coconut milk, water and salt. Stir to mix it. Bring the pot to a boil, then reduce the heat to simmer for about 35 to 45 minutes, until the rice is to your desired texture.
  • Sprinkle the juice of half a lime over the rice. Cut the other half of the lime into slices to squeeze on the tacos or quesadillas.

Curry Chicken & Bell Peppers

  • Preheat the oven to 420°F.
  • Lay out the diced chicken and sliced bell peppers on a baking sheet. Cover the chicken and veggies with the olive oil. Sprinkle on the seasonings and curry paste. Rub everything into the chicken and peppers with your hands.
  • Bake for 15 to 20 min, until the bell peppers are soft and the chicken cooked through.

Peanut Sauce

  • Whisk all the ingredients in a small bowl. Set aside.

Quesadilla Hack Assembly

  • Make one cut from the center of a flour tortilla out to the edge. Visually divide the tortilla round in four corners. In the first corner next to the cut, spread out some of the peanut sauce. Working clockwise, in the next corner, place the chicken and bell peppers. In the next corner place sliced red cabbage. In the final corner, pile on some coconut lime rice. Fold the corner with the peanut sauce over towards the chicken and bell peppers. Keep folding the corners over until it's a triangle.
  • In a skillet on medium heat, melt ½ tablespoon of butter. Cook the quesadilla on each side for about one minute, until it is golden brown and crispy. Sprinkle with some fresh lime juice and enjoy!
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