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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

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

Cook's Notes:

Wear gloves when preparing the habanero pepper.

Pre-made teriyaki sauce can be used to marinate the chicken, if desired. Pre-cooked teriyaki chicken could also be used.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

643 calories; 33.5 g total fat; 94 mg cholesterol; 1737 mg sodium. 44.9 g carbohydrates; 38.2 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2016
We liked this! I did not use the habanero and I used the wasabi paste very sparingly. I served this with sour cream on the side for dipping. I would make this again and maybe use some jalapeno pepper in place of the habanero next time. Thanks for sharing.:) Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2016
We liked this! I did not use the habanero and I used the wasabi paste very sparingly. I served this with sour cream on the side for dipping. I would make this again and maybe use some jalapeno pepper in place of the habanero next time. Thanks for sharing.:) Read More
Rating: 4 stars
04/14/2016
We liked this! I did not use the habanero and I used the wasabi paste very sparingly. I served this with sour cream on the side for dipping. I would make this again and maybe use some jalapeno pepper in place of the habanero next time. Thanks for sharing.:) Read More