Description
A Korean and Mexican fusion on the classic quesadilla. Sweet chili sauce is on the chicken and on the tortillas and the salad topping is dressed with a combination of Asian flavors.
Ingredients
- FOR THE DRESSING:
- 3 Tablespoons Rice Wine Vinegar
- 2 teaspoons Soy Sauce
- 2 teaspoons Honey
- FOR THE QUESADILLAS:
- 5 pieces Perdue Sweet Chili Chicken Chunks
- 2 pieces Flour Tortillas
- 1 Tablespoon Canola Oil
- ¼ cups Sweet Chili Sauce (Korean)
- ½ cups Mexican Cheese Blend
- FOR THE SALAD:
- 1 cup Spring Salad
Preparation
For the dressing:
Mix the rice wine vinegar, soy sauce and honey and set aside.
For the quesadillas:
Place chicken chunks on a baking tray and bake for 20 minutes at 375ºF.
Heat a skillet on medium heat and add half of the oil. Place the flour tortilla in the skillet. Drizzle on half of the sweet chili sauce and half the cheese. Cook for 3 minutes and remove from the pan and set aside. Repeat the same process for the second tortilla.
On a baking tray, top each tortilla with chicken chunks. Return to the oven for 3 minutes.
For the salad:
While this final bake is going on, dress the salad with the Asian dressing.
Remove the quesadillas from the oven. Top with the salad. Serve and enjoy!
