Korean BBQ Kimchi Quesadillas

 

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

• 1 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.