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Spicy Korean Chicken Quesadillas

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.
Servings 4 whole quesadillas or 8 half-moon quesadillas

Ingredients

  • Eight 7"whole grain tortillas
  • 2 cups shredded fontina cheese

Korean Chicken

  • 1 1/2 pounds chicken thighs skinless, on the bone
  • 3 tablespoons gochujang Korean red pepper paste
  • 1/4 cup teriyaki sauce
  • 2 tablespoons rice wine

Korean Barbeque Sauce

  • 3 tablespoons gochujang
  • 3 tablespoons honey
  • 2 tablespoons Frank's hot sauce

Instructions

Korean Chicken

  1. 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

  1. In small bowl, mix together gochujang, honey and Frank's hot sauce.

Quesadillas

  1. 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.
  2. Cut into serving pieces and serve.