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All Thai'd Up Quesadilla

Recipe from: Luncha Libre

Roll into Phoenix, Arizona and tangle with the Luncha Libre truck and their gourmet, Latin Asian cuisine! Here you can pin down your hunger with a bacon sausage beef burger with serrano peppers, served on french toast.

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1 pound Chicken Breast cut into ¼ inch strips
1 cup bitter orange juice
2 cloves of garlic minced
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 tablespoons vegetable oil
Salt to taste
1 red onion thinly sliced
2 serrano peppers thinly sliced
2 cups grated Jack cheese
½ cup sweet Thai chili sauce
4- 8 inch flour tortillas preferably fresh from a bakery

Begin by mixing the orange juice, garlic, oregano and cumin together in a medium sized bowl. Slowly whisk in the oil and season well with salt.

Add the chicken and allow to marinate for at least 30 minutes but no more than an hour. After the chicken has marinated remove and allow some of the excess liquid to drain. Heat a large sauté pan over a medium high heat and add just enough oil to cover the pan and cook the chicken through (about 5 minutes).

Remove the chicken from the pan and add the onions and peppers and more oil if needed and sauté until the onions are lightly caramelized. Set onion and pepper mix aside but keep warm.

In a clean pan over a medium heat, add a bit of oil or melt a small amount of butter and place the tortilla in the pan and evenly sprinkle a ½ cup of Jack cheese over the tortilla. Allow the cheese to melt and place some of the chicken, onions and peppers and about 2 tablespoons of the sweet Thai chili over the quesadilla. Fold the tortilla in half and make sure that it is nicely toasted on both sides and the cheese is completely melted. Cut the quesadilla in half and serve with chips and salsa.