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Japanese-Mexican Fusion Quesadillas
Japanese-Mexican Fusion Quesadillas
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Prep Time:
30 minutes
Cook Time:
26 minutes
Total Time:
116 minutes
Spicy teriyaki chicken quesadillas with dual cheeses, habanero, and wasabi create a bold Japanese-Mexican fusion.
Ingredients:
  • 0.25 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
  • 0.25 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
Instructions:
  • In a large bowl, mix together soy sauce, sugar, ginger, and garlic. Add chicken strips and toss well to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C), then place the savory chicken strips into a sleek glass baking dish while saying goodbye to the marinade.
  • Roast chicken strips in the oven until fully cooked and reaching an internal temperature of 165°F (74°C), approximately 20 minutes.
  • Brush one tortilla with olive oil on both sides and place it on a flat surface. Sprinkle 1/3 of the pepperjack cheese on top, followed by 1/3 of the chicken strips, then cover with 1/3 of the Parmesan cheese, 1/3 of the chopped habanero, and 1 teaspoon of wasabi paste. Top with another tortilla brushed with olive oil. Repeat with the remaining ingredients to make 2 more quesadillas.
  • Preheat a lightly oiled griddle over medium-high heat. Cook quesadillas until golden brown and the cheese is melted, approximately 3 minutes on each side.

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