Panang Curry Quesadillas

Instructions

1. Prepare the curry sauce
   In a medium saucepan over medium heat, whisk together the panang curry paste and coconut milk until smooth. Add brown sugar and simmer for 5 minutes until slightly thickened. Remove from heat and let cool slightly.
2. Mix the filling
   In a large bowl, combine the shredded chicken, sliced bell pepper, red onion, and chopped cilantro. Pour in about 3/4 of the curry sauce and mix well to coat all ingredients evenly.
3. Assemble the quesadillas
   Lay out 4 tortillas on a clean work surface. Spread each with a thin layer of the remaining curry sauce. Divide the chicken mixture evenly among the tortillas, spreading it over half of each tortilla. Sprinkle each with 1/2 cup of shredded cheese. Fold the empty half of each tortilla over the filling to create a half-moon shape.
4. Cook the quesadillas
   Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon of oil and swirl to coat. Place 1-2 quesadillas in the pan (depending on size) and cook for 2-3 minutes per side until golden brown and crispy, and the cheese is melted. Repeat with remaining quesadillas, adding more oil as needed.
5. Serve
   Cut each quesadilla into wedges. Garnish with chopped peanuts and additional cilantro. Serve immediately with lime wedges on the side for squeezing over the top.