Ingredients Jump to Instructions ↓

  1. 1 cup soy sauce

  2. 2 tablespoons finely chopped fresh ginger

  3. 4 cloves garlic , finely chopped

  4. 1 tablespoon coarsely ground black pepper

  5. 4 boneless chicken breasts

  6. Salt

  7. 2 tablespoons peanut oil

  8. 1 tablespoon red curry paste

  9. 2 tablespoons soy sauce

  10. 1 cup coconut milk

  11. 2 tablespoons fresh lime juice

  12. 2 tablespoons smooth peanut butter

  13. Salt and freshly ground pepper

  14. 1/4 cup chopped peanuts

  15. 1/4 cup chopped pistachios

  16. Salt and pepper

  17. 8 blue corn tortillas , (6-inches each)

  18. 1/2 cup grated Monterey Jack cheese

  19. 1/2 cup grated white cheddar cheese

  20. 1/2 red onion, finely sliced

  21. 1/4 cup finely chopped cilantro

  22. Cilantro, for garnish

Instructions Jump to Ingredients ↑

  1. For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish . Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices.

  2. For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.

  3. For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.

  4. To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro . Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.


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