Trying an Internet Trend During Snow
First, this was the weather while I was making these delicious quesadillas. SNOW! ❄⛄ It rarely snows where I live, so this was a treat!
But now, on to more important things… FOOD!
I’ve seen this cool way to make quesadillas all over the internet and it looked quite simple and yummy. So I decided to try it, but with a twist. Thus, the Thai-style quesadillas and tacos with fresh homemade tortillas were born!
Basically, to make this trendy snack or meal, you cut a small slice into a large flour quesadilla from the center to the edge. Then put fillings into each of the four corners, fold it up into a triangle and put it on the stove to get hot and crispy.
Corn versus Flour Tortillas
Initially, I made homemade corn flour tortillas to level up this viral quesadilla trend. However, due to the amount of filling and folding required, corn flour tortillas don’t really hold up well. Corn flour has zero gluten so the tortillas aren’t stretchy and they crack instead of bending when you try to fold them. Plus, corn tortillas are too small to fold into quarters. So, my first attempt at the trendy quesadilla turned into delicious and unique Thai tacos!
If you are gluten-free, I also suggest trying rice flour tortillas. They are more flexible than corn flour tortillas so you can stuff your taco super-duper full!
Homemade Corn Flour Tortillas
To make your own corn flour tortillas at home is a labor of love. The time and effort to make the dough, let it rest, shape the tortilla rounds and fry each one pays off with the incredible taste of hot, fresh corn tortillas. Which makes sense, since they have been popular for thousands of years! And they are surprisingly simple to make. All you need is three ingredients and a little more patience than sitting in the taco bell drive through line.
– 2 cups corn flour (I found a big 2 kg bag of corn flour for $1.80 at the grocery store)
– 1 tsp fine sea salt
– 1½ to 2 cups hot water
1. Whisk together the corn flour and salt. Gradually add 1½ cups of hot water while stirring the mixture until it forms a dough. Add a little more water if it’s too dry and doesn’t stick together.
2. Knead the dough in the bowl for about 3 minutes, until it’s firm and squishy like Play-Doh.
3. Cover the bowl with a damp kitchen towel to rest for 10 minutes.
4. Portion the dough into smooth round balls that are about 4 cm in diameter.
5. If you are cool and have a tortilla press, use that to press all the dough balls into flat rounds.
If you don’t have a tortilla press, place one dough ball in between two sheets of plastic cling wrap or into a big ziplock bag. Leave some space under the top plastic sheet & don’t pull it taut. Use a rolling pin to roll out the dough ball into a flat round. Repeat with all the dough balls.
6. Heat a non stick skillet on medium-high heat. Cook each tortilla one a time in the skillet, for about a minute on each side. The tortillas will get golden and puff up while cooking.
7. As each tortilla is cooked, place them wrapped in a towel in a plate or large bowl until all the tortillas are cooked and you’re ready to eat them!
Thai-Style Tacos & Quesadillas
These tacos and quesadillas are extra special because they are not filled with your average beans and rice and cheese. Channeling flavors from Thailand, each taco and quesadilla is packed with curry chicken, roasted spiced bell peppers, red cabbage, coconut lime rice and a creamy peanut sauce. Yummmy!
These Thai-style quesadillas & tacos with fresh tortillas also great as meal prep. Just make all the fillings and put them in separate air-tight containers in the fridge. When it’s time to eat and you want a fresh quesadilla or taco, just heat the chicken, roasted peppers and peanut sauce in the microwave for about 60 seconds. Prepare the quesadilla by putting a filling in each of the four sections of the tortilla, fold it three times into a triangle, cook it in a pan and voila! A delicious warm meal in a few short minutes with a crispy outside and an inside packed with flavor!
Thai-Style Quesadillas & Tacos with Fresh Tortillas
Coconut Lime Rice
- 1½ 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
- ⅓ 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
- 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.
- 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!