Name: Japanese-Mexican Fusion Quesadillas
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Soy sauce - ¼ cup; White sugar - 2 tablespoons; Grated fresh ginger - 1 teaspoon; Garlic, minced - 1 clove; Skinless, boneless chicken breast, cut into strips - 1 pound; Flour tortillas - 6 (10 inch); Extra-virgin olive oil, divided - ¼ cup; Shredded pepperjack cheese, divided - 6 ounces; Grated Parmesan cheese, divided - 6 ounces; Habanero pepper, seeded and finely chopped (Optional) - 1; Wasabi paste, divided (Optional) - 1 tablespoon

Ingredients for - Japanese-Mexican Fusion Quesadillas

1. Soy sauce ¼ cup

2. White sugar 2 tablespoons

3. Grated fresh ginger 1 teaspoon

4. Garlic, minced 1 clove

5. Skinless, boneless chicken breast, cut into strips 1 pound

6. Flour tortillas 6 (10 inch)

7. Extra-virgin olive oil, divided ¼ cup

8. Shredded pepperjack cheese, divided 6 ounces

9. Grated Parmesan cheese, divided 6 ounces

10. Habanero pepper, seeded and finely chopped (Optional) 1

11. Wasabi paste, divided (Optional) 1 tablespoon

How to cook deliciously - Japanese-Mexican Fusion Quesadillas

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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.

5 . Stage

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