Japanese Quesadillas

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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