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Japanese Quesadillas
July 11, 2021
Ingredients
6 El Cielo tortillas
Red Kidney Beans, canned
Japanese curry sauce mix
¼ cup soy sauce
2 tablespoons white sugar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 pound skinless, boneless chicken breast, cut into strips
¼ cup extra-virgin olive oil, divided
pepper
6 ounces grated Parmesan cheese, divided
1 tablespoon wasabi paste, divided (optional)
Method
Take a bowl and add soy sauce, sugar, ginger, and garlic, readymade Japanese curry sauce mix along with the chicken strips for coating
Refrigerate the marination for an hour.
Preheat oven 220 degrees C. Transfer chicken strips to a glass baking dish
Bake chicken strips in the preheated oven for about 20 minutes.
Brush both sides of 1 tortilla with olive oil and lay on a flat surface. Sprinkle 1/3 of the pepper and cheese on top.
Add 1/3 of the chicken strips and red kidney beans
And cover it with some more Parmesan cheese.
Add 1 teaspoon wasabi paste.
Repeat with remaining ingredients to make 2 more quesadillas.
Heat a lightly oiled pan over medium-high heat and cook quesadillas until browned and cheese is melted, about 3 minutes per side.
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