Chicken and Marinade
1 lb boneless skinless chicken breasts
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon sesame seed
4 cloves garlic, chopped
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup mayonnaise
2 teaspoons sriracha sauce or Gochujang (Korean chili-bean paste)
1 teaspoon soy sauce
4 Old El Paso® flour tortillas for burritos
1 cup kimchi, well-drained and chopped
1 cup finely shredded Cheddar-Monterey Jack cheese or Monterey Jack cheese (4 oz)
1/4 cup thinly sliced green onions (4 medium)
1 tablespoon vegetable oil
- Place chicken in large heavy-duty resealable plastic bag. Stir together marinade ingredients; pour over chicken in bag. Seal and refrigerate at least 1 hour but no longer than 8 hours. Remove chicken from marinade; discard marinade. Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Thinly slice chicken.
- 2 Meanwhile, stir together sauce ingredients. Cover and refrigerate until serving.
- 3 To make quesadillas, top half of each tortilla with chicken, kimchi, cheese and green onion. Fold tortillas in half. Brush both sides of tortilla with oil. Heat 12-inch nonstick skillet over medium-low heat. Add 2 quesadillas to skillet. Cook 2 to 3 minutes, turning once, until tortilla is brown and crisp and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with sauce.
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