Thai-style Pad Krapow Quesadilla

Heat half of the Emborg Salted Butter in a large skillet over medium-high heat.

Add minced garlic cloves and finely chopped Thai Bird's Eye chillies. Sauté for about 30 seconds until fragrant.

Add ground chicken or pork and cook until browned, breaking it up with a spoon.

Add finely chopped small onion and finely chopped small red bell pepper. Cook until softened.

Stir in soy sauce, oyster sauce, fish sauce, and sugar. Cook for another 2-3 minutes until the sauce is well combined with the meat.

Add Thai basil leaves and cook until wilted. Remove from heat and set aside.

Lay out the large flour tortillas on a flat surface.

Sprinkle a generous amount Emborg Shredded Mozzarella Cheese on one half of each tortilla.

Spoon the Pad Krapow filling over the cheese.

Fold the tortillas in half to enclose the filling.

Heat the remaining half of Emborg Salted Butter in a large skillet over medium heat.

Sprinkle Shredded Parmesan Cheese directly onto the skillet in a thin, even layer.

Place a folded quesadilla on top of the Shredded Parmesan cheese. Cook for 2-3 minutes until the Parmesan forms a crispy crust and the tortilla is golden brown.

Carefully flip the quesadilla and cook the other side until golden and the cheese inside is melted.

Repeat with the remaining quesadillas, adding more Shredded Parmesan cheese to the skillet as needed.

Cut the quesadillas into wedges and serve immediately.