Japanese-Mexican Fusion Quesadillas

Chicken Breast - Meat and Poultry

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.

Brief

Prep 30 mins

Cook: 26 mins

Additional: 1hr

Total: 1hr56 mins

Servings: 6

Yield: 3 quesadillas

Japanese-Mexican Fusion Quesadillas

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

Meat and Poultry

Directions

Step 1

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.

Step 2

Preheat oven to 425 degrees F (220 degrees C). Transfer chicken strips to a glass baking dish; discard marinade.

Step 3

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.

Step 4

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.

Step 5

Heat a lightly oiled griddle over medium-high heat. Cook quesadillas until browned and cheese is melted about 3 minutes per side.

Nutritional Information

Japanese-Mexican Fusion Quesadillas

Servings Per Recipe:6

Calories: 643.3

% Daily Value *

Protein: 38.2g 76%

Carbohydrates: 44.9g 15%

Dietary Fiber: 2.3g 9%

Sugars: 6g

Fat: 33.5g 52%

Saturated Fat: 13g 65%

Cholesterol: 94.4mg 32%

Vitamin A Iu: 550.2IU 11%

Niacin Equivalents: 13.5mg 104%

Vitamin B6: 0.2mg 15%

Vitamin C: 0.6mg 1%

Folate: 78.9mcg 20%

Calcium: 566.6mg 57%

Iron: 3.3mg 18%

Magnesium: 43.4mg 16%

Potassium: 268.3mg 8%

Sodium: 1737mg 70%

Thiamin: 0.4mg 41%

Calories From Fat: 301.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.