Honey Sriracha Chicken Quesadillas

by Susan on October 6, 2017

honey sriracha chicken quesadillas

My kids entered middle and high school this year, so I’m trying to encourage them to be a little more involved in the kitchen. I was impressed when my sixth grader took the initiative to make his own lunch last weekend, and I tried hard not to laugh too hard when I saw what he had “cooked” up.

Quesadillas are easy enough to make, and always a hit as my kids think gooey, melted cheese is pretty much the best thing ever. I hate buying pre-shredded cheese, so when my son got a hankering for a quesadilla he made a peculiar choice of filling: string cheese. Yep, that’s right. He tried to melt three string cheeses inside a tortilla in the microwave. Clearly not quite ready for Master Chef Junior but he certainly gave me a laugh!

I was inspired by his rather sad lunch to make a really awesome quesadilla. One with really bright flavors and lots of awesome stuff beyond the prerequisite cheese. This one was a slam dunk, and an easy way to get the whole crew to eat a little spinach and pepper. I also came up with a pretty amazing chicken marinade that I am already imagining using in different dishes.

To keep these quesadillas gluten-free I used Udi’s tortillas. If you’re dairy-free you can make them with Daiya cheese and use Earth Balance spread or olive oil on the pan.

Honey Sriracha Chicken Quesadillas 

chicken:
2 lb. chicken breast or boneless thigh, cut into bite-size pieces
2 tbs. Sriracha sauce
2 tbs. raw honey
1 tbs. olive oil
1/4 cup gluten-free soy sauce or coconut aminos
juice and zest of one lime
1 tbs. minced ginger
3 minced garlic cloves
1 tsp. sea salt

quesadillas:
butter or dairy-free equivalent, for cooking
8 gluten-free tortillas
1/2 cup chopped baby spinach
1 medium bell pepper, diced
2 cups shredded sharp cheddar cheese
minced cilantro, for garnish

To prepare the chicken, combine all marinade ingredients in a blender and process until smooth. Pour into a large zip-top bag or bowl along with the chicken. Refrigerate (cover if using a bowl) for at least an hour and as long as overnight.

Heat a large skillet over medium heat and cook chicken until no longer pink. Remove to a bowl. Heat a griddle pan over medium heat and add a little butter or oil to it.

To make quesadillas, place two tortillas on top of the melted butter, then top with some chicken, spinach, pepper and cheese. Place another tortilla on top and press down gently. Cook until golden brown on bottom and then flip.

Prepare remaining quesadillas in the same manner, adding a little oil or butter to griddle if needed.

Allow to cool slightly before cutting into fourths. Sprinkle with a little minced cilantro to garnish before serving.

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