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Japanese-Mexican Fusion Quesadillas

Rated as 4 out of 5 Stars

"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."
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1 h 56 m servings 643
Original recipe yields 6 servings (3 quesadillas)


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  1. 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.
  2. Preheat oven to 425 degrees F (220 degrees C). Transfer chicken strips to a glass baking dish; discard marinade.
  3. 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.
  4. 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.
  5. 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

Per Serving: 643 calories; 33.5 44.9 38.2 94 1737 Full nutrition

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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...