Japanese Quesadillas

January 12, 2020

Japanese Quesadillas


  • 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)


  • 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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