JAPANESE-MEXICAN FUSION QUESADILLAS

Japanese-Mexican Fusion Quesadillas image

This is definitely an acquired taste. There aren't many people who can take the habanero-wasabi combo, but those who can love this. I've made toned-down versions with less intense peppers for the faint of heart as well.

Provided by Brandon

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h56m

Yield 6

Number Of Ingredients 11

Previous Next

Ingredients

¼ cup soy sauce
2 tablespoons white sugar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
6 (10 inch) flour tortillas
¼ cup extra-virgin olive oil, divided
6 ounces shredded pepperjack cheese, divided
6 ounces grated Parmesan cheese, divided
1 habanero pepper, seeded and finely chopped
1 tablespoon wasabi paste, divided

Steps:

Combine soy sauce, sugar, ginger, and garlic in a large bowl. Add chicken strips; toss to coat. Cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
Preheat oven to 425 degrees F (220 degrees C). Transfer chicken strips to a glass baking dish; discard marinade.
Bake chicken strips in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
Brush both sides of 1 tortilla with olive oil and lay on a flat surface. Sprinkle 1/3 of the pepperjack cheese on top. Add 1/3 of the chicken strips. Cover chicken with 1/3 of the Parmesan cheese. Add 1/3 of the chopped habanero and 1 teaspoon wasabi paste. Brush both sides of a second tortilla with olive oil and place on top. Repeat with remaining ingredients to make 2 more quesadillas.
Heat a lightly oiled griddle over medium-high heat. Cook quesadillas until browned and cheese is melted, about 3 minutes per side.

Nutrition Facts : Calories 643.3 calories, Carbohydrate 44.9 g, Cholesterol 94.4 mg, Fat 33.5 g, Fiber 2.3 g, Protein 38.2 g, SaturatedFat 13 g, Sodium 1737 mg, Sugar 6 g