You can also make half-moon quesadillas by putting filling on one side of a tortilla and folding it in half. This makes more chicken than you'll need. Extras can be used in tacos or you can save it to make more quesadillas.
Servings4whole quesadillas or 8 half-moon quesadillas
Ingredients
Eight 7"whole grain tortillas
2cupsshredded fontina cheese
Korean Chicken
1 1/2poundschicken thighsskinless, on the bone
3tablespoonsgochujangKorean red pepper paste
1/4cupteriyaki sauce
2tablespoonsrice wine
Korean Barbeque Sauce
3tablespoonsgochujang
3tablespoonshoney
2tablespoonsFrank's hot sauce
Instructions
Korean Chicken
In a large bowl, toss chicken with gochujang, teriyaki sauce and rice wine until evenly coated. Let marinate overnight. Bake at 375 degrees for 30 minutes. Cool. Remove chicken from bone and chop into bite-size pieces.
Korean Barbeque Sauce
In small bowl, mix together gochujang, honey and Frank's hot sauce.
Quesadillas
Place one tortilla on a flat surface. Top one tortilla with 1/4 cup shredded cheese and 1/2 cup cooked chicken. Top with 1/4 cup more cheese. Place another tortilla on top. Cook in a cast iron skillet until cheese is melted and chicken is heated through.