Asparagus & Chicken Quesadillas W/ Sweet Rum Dip

• 34 cup Thai sweet chili sauce
• 2 tablespoons dark rum
• 1 teaspoon fresh ginger, grated
• 1 canned peach, use two halves
• 1 dash fresh nutmeg, grated
• 1 dash lime juice (if too sweet)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 12 lb fresh asparagus, shaved into thin strips
• salt
• pepper
• 8 (8 inch) crepes, store-bought
• 3 cups monterey jack cheese, shredded (or 1 large wedge brie cheese preferably)
• 34 lb chicken breast, filet cooked and thinly sliced

1. FOR THE SWEET RUM DIPPING SAUCE:.
2. Place all ingredients in a small food processing bowl.
3. Pulse until peaches are still somewhat chunky.
4. Grate some nutmeg over and stir to combine.
5. Set aside.
6. FOR THE CREPES:.
7. Place the garlic and the olive oil in a small skillet, saute for 2 minutes.
8. Don't let it burn!
9. Add the shaved asparagus and saute for 2-3 minutes, until it turns bright green.
10. Season with salt and pepper to taste.
11. Remove from pan and set aside.
12. In an 8 inch skillet, heat the crepes.
13. Stack on a piece of parchment paper until all are heated through.
14. Place a couple of spoonfuls of the asparagus on the bottom half of a crepe.
15. Place sliced brie over the asparagus, or if using mozzarella, sprinkle it over the asparagus.
16. Then top with thinly sliced chicken.
17. Fold the empty half over the filling.
18. Then fold it in half again so it ends up being a quarter circle.
19. Lightly grease the skillet and heat over a medium flame.
20. When hot, cook each crepe until both sides are golden brown and the cheese has melted.
21. Serve with a side of the Sweet Rum Dipping Sauce.
22. Serving size is 1 as an appetizer, or two as a main course.

sweet chili sauce, dark rum, fresh ginger, peach, fresh nutmeg, lime juice, olive oil, garlic, fresh asparagus, salt, pepper, crepes, cheese, chicken

Taken from www.food.com/recipe/asparagus-chicken-quot-quesadillas-quot-w-sweet-rum-dip-501159 (may not work)