Ingredients
6
6 servings
- •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 (Optional)
- •1 tablespoon wasabi paste, divided (Optional)
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 643
- Carbohydrate: 45g
- Fat: 34g
- Fiber: 2g
- Protein: 38g
- Sugar: 6g
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