One of the first things on my list of boyfriend approved meals are quesadillas.

I probably make him one at least once a week; usually as we are bumming around catching up on our television shows together. Most of the time, okay, all of the time, they are pretty much your straight forward quesadilla; cheese and tortilla. Not very exciting. It’s a lucky day when I have some chicken in the fridge or maybe even two types of cheese. This time I figured I should go for something exciting. Something spicy, something sweet…

So I went with something Thai; a cuisine that I discovered with the boyfriend and we both love it. Speaking of which, it’s also a cuisine that we don’t eat the frequently because in all honesty, I kind of forgot about it. Especially when it’s so easy to go out for pizza and frozen yogurt. This quesadilla, however, will never allow me to forget Thai food ever again.

As soon as the tasted the peanut butter sauce, I knew we had a winner here. Instead of scarfing it down for dinner, I very carefully tucked them away into the freezer to share with boyfriend the next time he is here. I’m so nice, I know. There still may be a bit or two or three missing…

Sweet & Spicy Thai Quesadilla
makes 2 quesadillas

1/4 c. peanut butter
1 tbsp. soy sauce
1/2 tbsp. brown sugar
2 tbsp. water
1/4 tsp. crushed red pepper
2 tsp. hot sauce
1/2 c. pineapple, diced
1/2 c. broccoli, cut into small florets
1/3 c. cheese, grated (any)
2 flour tortillas

In a bowl, combine peanut butter, soy sauce, brown sugar, crushed red pepper, hot sauce and half of the water. Stir until combined; heat in the microwave for 15-20 seconds, stir again and add the rest of the water if the peanut butter mixture is too thick. (It shouldn’t be the consistency of a sauce but not quite as thick as regular peanut butter.)

Spread the peanut butter mixture onto one half of the tortilla. Top with half the broccoli, pineapple and cheese; fold over and repeat with the other tortilla. In a skillet over medium heat, cook the quesadillas one at a time about 4-5 minutes on each side, until golden brown. They can also be cooked in a george foreman type grill (which is what I did) for about 6-8 minutes. Cut in half and enjoy!