Chicken Quesadillas Recipe

Combine peanut butter, soy sauce, sugar, lime zest and juice, garlic, 2 tablespoons vegetable oil, pepper, and chicken in a bowl. Marinate, covered, in the refrigerator for 4 to 6 hours.

Heat vegetable oil in a pan over medium heat. Pan-fry chicken in batches until cooked and golden, about 2 to 3 minutes. Drain on paper towels.

In the same pan, stir-fry bell peppers for about 30 seconds. Set aside.

Divide chicken, bell peppers, cilantro, and cheese into 4 to 6 portions. Place a tortilla on a clean surface. Top with a portion each of cheese, chicken, bell peppers, and cilantro. Cover with another tortilla. Repeat with remaining ingredients.

Heat a dry pan over medium heat. Toast quesadillas until slightly browned and crunchy, about 1½ minutes per side.

Slice quesadillas into triangles. Serve with sour cream and lime wedges on the side.