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Begin by adding oil to a large skillet and warm it to medium-high heat.
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Once the oil is heated, add the ground chicken and begin cooking until fully cooked.
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This is will take about 10 to 15 minutes.
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Meanwhile, prepare the remaining ingredients.
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(If you have never toasted rice before, add about 1/2 cup of rice to a dry skillet.
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Bring it to medium heat, and give it a good shake about every 2-3 minutes.
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Your goal is to brown the rice, and once brown, add it to a coffee grinder to make into a coarse powder.)
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Once the chicken is fully cooked, make sure you break it all up with a wooden spoon as you do not want any clumps.
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Drain off any excess water from the chicken, then add the chicken to a mixing bowl.
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Add in all of the remaining chicken larb ingredients, and give it a good mix.
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If you are serving kids, I would suggest omitting the chile peppers from this recipe, or set aside a portion of the mixture for them before adding the chile peppers.
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I would recommend 1-2 chile peppers for the mild at heart, and 3-4 chile peppers for those that love the heat.
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Regardless if it is one chile or four, the balance is perfect.
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To make the quesadilla, add a flour tortilla to the bottom of a skillet, and keep on medium heat.
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Add 1/2 cup of the cheddar cheese to the tortilla.
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Add about 1 cup of the larb on top of the cheese.
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Top with remaining cheese, and place the second tortilla on top.
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Lightly press.
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Cook for a few minutes, or until the tortilla lightly chars.
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You should be able to smell it; if not, lift with a spatula to check.
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Flip and cook on the remaining side for another few minutes.
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Remove and slice, or eat wholeyour call.
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This larb quesadilla was ridiculously good.
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It had everything you love in a classic quesadilla, but elevated with great Thai flavors.
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Give this one a shot, and let me know what you think.
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Hope you enjoy!
