Rating: 4 stars
1 Ratings
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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.

Recipe Summary

30 mins
26 mins
1 hr
1 hr 56 mins
3 quesadillas


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


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.

  • 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; protein 38.2g; carbohydrates 44.9g; fat 33.5g; cholesterol 94.4mg; sodium 1737mg. Full Nutrition